Miembro Alexandru Farca
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Alexandru Farca ha publicado una actualización hace meses
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Whole duck, deboned, garlic, salt and espelette, cooked in hay with mint, parsely, tarragon. One hour at 180 degrees, 6 hours at 100.
Ryan Finney, Sol Damiani yOrsolya Csernák4 Comentarios-
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Welcome, Alexandru! How did you come up with the idea of cooking the duck in hay? It’s a fascinating technique.
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Scoolinary Team
It looks amazing… Cooking it in hay must give it a unique flavor, and the duck must have turned out juicy and tender with that slow cooking time. The herb combination sounds delicious too.
You can tell it’s a special preparation,thanks for sharing it with the community.
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