If you’re reading this, you probably suck at calling ducks. Don’t feel insulted, though, because most people suck at calling ducks. Nash Buckingham once wrote, “A duck call in the hands of a novice is ...
A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 ...
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