My friend Ross McKnight of Backwater Foie Gras Farm has gifted me a duck he specially deboned for me, I'm axin' y'all, how would YOU cook it for Sunday dinnah tomorrow, cher!
Why kosher salt. Just as un-kosher salt, it is just plain sodium chloride NaCl. Does it have a separate nature—or flavor— because it has been blessed by a rabbi who may be a trans female? Yo Mama!
Kosher salt also distributes more evenly, sticks to food better, and dissolves more readily on the surface of meats and poultry, making it ideal for dry brining. Because the grains of kosher salt are larger, they take up more room, making a teaspoon of kosher salt less dense than a teaspoon of regular table salt.
How To Cook A Boneless Muscovee Duck!
looks good
I would stuff it with some andouille or chorizo, give it a little heat and fat from the inside.
Hey Mike
Why kosher salt. Just as un-kosher salt, it is just plain sodium chloride NaCl. Does it have a separate nature—or flavor— because it has been blessed by a rabbi who may be a trans female? Yo Mama!
Pat Flanagan, MD
Kosher salt also distributes more evenly, sticks to food better, and dissolves more readily on the surface of meats and poultry, making it ideal for dry brining. Because the grains of kosher salt are larger, they take up more room, making a teaspoon of kosher salt less dense than a teaspoon of regular table salt.
Keep those recipes comin