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Thread: Popcorn parrie!

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  1. 30-03-2019, 08:47 PM #14
    MB
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    Second attempt. Managed to get "kwangtung mijiu". I do think it tenderised the meat a little and gave it that very distinctive Chinese restaurant flavour. Recipe as in opening post, but left the duck to soak in the magic firewater for a few hours.

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