Saturday, November 17, 2012

Duck is one of my favorite proteins to eat, but I usually don't ever order it when I go out to eat. Too many people just don't give it enough time in the pan to render out the skin and fat so the results are usually chewy and unappetizing. Also, scoring the skin is very important because you want to expose as much surface area as possible so that the fat renders out quickly and you end up with perfectly crispy duck skin.

Monday, November 12, 2012

It's been a busy summer, then the awaited/dreaded foliage season. I haven't posted anything in a while so I thought I would put some pictures up. Hopefully I will have more time during the winter months to document my dishes more often. Anyway here are a few that I managed to capture.
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