I love the duck breast. I love the way it tastes, the way it looks, and the fact that it is inexpensive. I am always trying to find ways to make the duck breast cheaper, and this recipe was one of the first. The duck flavor is not overpowering, but it is the most delicious way to enjoy it.
I remember a long time ago that it was a very difficult task getting a duck breast recipe to be even remotely good. I remember being so frustrated by it that I would buy a whole bunch of them off the supermarket shelf, then cook them in the microwave until they were done. My husband and I then spent a lot of time over the next couple of years finding a way to improve the duck flavor and make it taste better.
One of the ways that we improved on the duck flavor was to add some soy. I had a soy-forward friend who used to be a soy fan and whenever she made a curry she used soya milk. She claimed that the milk made the curry better. I told her that the soy milk had the same taste as the soy sauce and milk. I also added salt to the milk, which also helped to add a bit of saltiness.
We got a lot of people to share their experiences about how it’s a good idea to add a little salt to the sauce. It’s a nice change from the way we used to put salt on the sauce on our own. We also did some research on how to make the sauce better, which was done by adding a bit of salt to the sauce with some salt. I think the soy sauce is the most effective ingredient in the sauce, so the salt didn’t make it better.
The best sauce of all is corn bread. I think corn bread is the most common ingredient in many supermarkets, but I think it makes a very nice sauce.