Darjeeling tea, ginger, and star anise are used to brine ducks, or chickens, before they’re roasted over an open flame. Deeply smoky ducks is the result.
Aug 04, 2007 posted by David Leite
These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.
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- 3 H, 15 M