Quote:
Originally Posted by Dottore
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.
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I am impressed, thickening agent from brown rice? cutting edge, and I am not being sarcastic , good job!