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Robertg / All my dishes 9 months, 1 week ago
trims the fat using the sauna method (my term for it)
Prep:20m Cook:90m Servings:3
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Robertg |
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tilgidh 1 month, 2 weeks ago said:
I can see that it is well worth the effort. The only draw back about cooking duck is all the fat. I only wish that Fanny Farmer mentioned something like this. See there, just goes to show that you do learn something new everyday.
Thank you very much for this information. I promise to make good use of it!
Oh yeah *5* here
Tilgidh
chefelaine 1 month, 1 week ago said:
You get a high five from this kid too, Robertg --- many people won't even TRY duck, mainly because it usually swims in fat.
Your recipe offers a wonderful, HEALTHIER variation, and this is a keeper in my kitchen! Thank you, and may God bless :+D