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: Amidst the hustle, bustle and clinking I sit and stare, and stare some more. It pulls me closer and closer but yet I get no nearer; one day I
The world is host to some of the most incredibly exotic, flavoursome, fragrant and sensual spice mixes. Starting with France there is quatre épices (black pepper, nutmeg, clove and cinnamon),
COOK BETTER. EAT BETTER. FEEL GREAT