Brined Pan-Fried Duck Breast With Oranges

Lightly brining any meat, really changes not only the flavour, but also the texture. Basically it is an osmotic process, simply put, this means the water is sucked out of the cells in the meat and replaced by the sugar and salt in the brine. It’s what happens when pork is turned into bacon, it’s a real flavour difference.

Continue Reading No Comments

Get Social with Cook
Gluten-Free