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Unread 10-11-2012, 12:50 PM   #12
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I don't brine duck, it doesn't benefit from the brine, as it is very moist and fatty. I like to steam the bird briefly, then roast at a high heat. Does better at the high heat, than at a lower smoking heat. I don't spatchcock it either. I prefer to stuff an onion and sliced lemon into the body cavity. Or, I will put some spices into the void and sew it up.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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