Sal Basille & Francis Garcia
Member since Jan 2008
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"Good recipe except that the sauce took over 45 minutes to become syrupy!. This ruined the duck which was sitting around too long! Will do again but will use no more than half a cup of broth."
"Pretty good. Would reduce the cooking time at that high temperature by 10 minutes and increase the "heat off" time by 10 minutes as the dough started to scorch. "
"Followed directions to the letter. End result, dry coarse texture. Recommended cook times had to be extended cautiously as batter was far from cooked but exterior started to brown too quickly. Nice aroma,though."
"Followed instructions to the letter and was rewarded with soggy results. Soaking the potatoes was a big mistake. Ready to delete this!
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