Cathy is a trusted source on Pickling/Preserving.
My mother and I madempeking duck when I was a kid. The first instruction said to hang a duck before a fan for 24 hours. This forms a pellicle and dries the subcutaneous fat to get that crispiness. Our laundry room looked a little weird for that day!
We hang ours but hadn't thot of the fan. Awesome. Will try it! Thanks for the speedy response.
Please enter a valid email address.
Well played. You deserve a cookie.
The week's finest (so far)
The Week's Finest (So Far)
Italy's Most Iconic Tomato Dishes
Shop Finishing Touches
A Buttery, Cake-Like Peach Cobbler
Lookin' Sharp, Knives!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.