DETAILS, FICTION AND GLOBAL RECIPES

“Just make sure the seasonings infuse the Excess fat,” he says. “I keep on with vintage French aromatics, but You can utilize star anise and cinnamon or lemongrass and ginger.” Don’t fear: Vegetables soak up only a little fat but a great deal of taste. When done, Devillier often browns them in a very pan—just as you’d do with duck—f