Once More Into The Breach: Brining A Duck
Posted on January 13th, 2008 by iamnotachef
No, I’m not running out of things to write; I just really like duck, and I roasted one today. But a few weeks ago, I left the whole brining question with a vague sense that I hadn’t quite beaten it to death. So, with apologies to William Shakespeare, once more into the brine, dear friends.
I’ll [...]
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