SC - Asparagus anyone??
CBlackwill@aol.com
CBlackwill at aol.com
Mon Apr 24 01:45:11 PDT 2000
In a message dated 4/23/00 7:24:03 PM Pacific Daylight Time, LrdRas at aol.com
writes:
> Well done. In the last 3 restaurants that I worked at our roasted duck with
> cherry sauce was always well done. However, there does seem to be a
tendency
>
> in is the recent popularity of the old Nouveau cuisine and in fusion
cooking
>
> to undercook duck.
>
The only time I, personally, will cook duck well done is when I have
marinated it in cider or mead, and then spit roasted it. I like the crackley
skin when prepared this way.
Balthazar of Blackmoor
Words are Trains for moving past what realy has no Name.
More information about the Sca-cooks
mailing list