The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals by Rockridge Press
Author:Rockridge Press
Language: eng
Format: mobi, pdf
Publisher: Rockridge Press
Published: 2015-04-12T00:00:00+00:00
COOKING TIP: Utilize the delectable duck fat by making a potato side dish. Reserve the fat after straining it from the pot. Once youâve emptied the Dutch oven, add the duck fat, and heat over a medium-high heat. Fry a batch of peeled and sliced potatoes (about 1½ pounds) until golden brown. Season with a pinch of sea salt, and serve with the duck. Whatever you may decide for a side dish, be sure to save the strained duck fat for future recipes--itâs a wonderful flavor booster, and can be stored in the freezer for up to a year.
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