Spiced and Smoked Potted Duck
I make potted duck once every fews months or so. It’s labour intensive but one of the best things to eat, without doubt. It’s cured, confited, smoked and then shredded.
I make potted duck once every fews months or so. It’s labour intensive but one of the best things to eat, without doubt. It’s cured, confited, smoked and then shredded.
Introduction: It’s currently summer here in Melbourne, averaging 30+ degrees C this week, which means it’s an ideal time for salads, charcoal flamed meat and glasses of the old jumping
COOK BETTER. EAT BETTER. FEEL GREAT