Not too shabby or gamey
Why boil a duck before roasting in the oven? Well…the extra step
extracts some of the gamey flavor that’s characteristic of duck compared to the
other commonly cooked fowls i.e. chicken or turkey. Meanwhile, the brewed
tea also cuts through the duck’s more squalid flavors. Look for several
variations of preparing duck using black tea or black tea leaves in Chinese
cuisine. The Mixed Stew reminds readers that boiling the duck also
removes a lot of duck fat from the end product while tenderizing the bird’s
meat.
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