Quote:
Originally Posted by Minkoff
That looks pretty good, demi glaze? maybe a little thick  |
No demi glaze—but a couple of cool tricks from a chef who taught me a lot.
1. Before roasting, stick duck into a large pot of boiling water for 10 minutes. This removes much of the fat and impurities and makes it much easier to roast.
2. To thicken sauce grind a couple of tablespoons of organic brown rice in a spice grinder and use the result instead of flour or cornstarch or that sort of nonsense. Gives the sauce a very clean taste and thick consistency—and is healthy.