STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Question to the obvious master at this: I sometimes struggle with my duck cookery and it certainly doesn't turn out as nice as yours. Do you completely pan-fry it or finish it off in the oven? Also, there is a lot of different schools of thought at the starting temperature of the pan - some say cold to render the fat, others recommend a relatively hot pan. What do you think?
Last one: Scoring of the meat - knife or razor blade?
Thanks - really enjoy your pictures in here! Always get hungry
Wow simply mazing. ...sigh no fennel at the Farmers Market today
100% pure food Appreciation..?
WTF is going on here?