Exploding Chickens, Shrimp Cannons and Biscuit Bazookas: Food Myths with Adam Savage
Christopher Kimball’s Milk Street Radio
00:00
How to Cook Duck Breasts and Leg Thighs
Marta: "I would simmer in water for like 20 minutes, half an hour. That'll get rid of a lot of the fat" Sarah: "If you're going to cook the breast to medium rare, I don't think you need to brine it." Marta: "It's not the legs that are the problem. It's always the breast"
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