I have a recipe from a Chinese Cooking class - years ago
where you debone the duck - but you don't make any cuts on the duck
and I believe the instructor used a pair of sissors ? (any reason you
couldn't split and then debone it and lance it back up? )
Anyone have any knowledge on this one? - its then stuffed and steamed
and then fried.
marye
Marye
where you debone the duck - but you don't make any cuts on the duck
and I believe the instructor used a pair of sissors ? (any reason you
couldn't split and then debone it and lance it back up? )
Anyone have any knowledge on this one? - its then stuffed and steamed
and then fried.
marye
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.