Cookaholics Bulletin Board

Really. We are trying tonight, because why not?

--Lisa

verdict?

It was a very strange combination of flavors that for some reason worked really well. We really liked the little bit we scraped off to try as the rest was going into the freezer to cure. I am still not sure WHY we like it, but it is very good, and very unami from the duck fat. I used fat from a roasted duck, not clean fat, so it was even more unami. As noted in the recipe, a little goes a long way.

I would encourage you to try it! It was a very easy recipe. My caramel did seize (I didn't think to warm the half and half) but it remelted with no issues.

--Lisa