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Add 2 tablespoons to roast duck or chicken in the last 20 minutes of roasting. It will improve the sauce, puff out the skin and help with moistness in the bird. A trick I learned from a Susan Hermann Loomis cookbook.
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.