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Santiago[_1_] Santiago[_1_] is offline
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Default Question re cooking & sugar levels.

Mike Tommasi > wrote in
:
>
> Hey Santiago
>
> this sounds like it would apply magnificently to magret de canard or,
> used sparingly, with quickly pan fried duck foie gras.


True, providing you do not over-sauce. Just a little thread on the plate,
because the sauce is both sweet and acid at the same time. Do not do it
with Venerable, please (though I have done it) ;-)

S.