Entrees » Tea & Salt Cured Roast Duck
A tea & salt cure is made using a smoked Chinese tea known as Hu Kwa. This curing technique that Jason Bond of Bondir shares with us is used to firm and tenderize the duck, giving it a crisp and delicious mahogany skin. A sherry and red wine sauce adds the finishing touch.
Comments (0)
There are no comments for this post yet. Be the first to add a comment!
Add a Comment / Rate this Video
You must be logged in to comment!