This week in the Indigenous Food Lab, we welcome Chef Ethan Denny-Broker, the Chef de Cuisine at our very own Owamni! In this episode, Chef Ethan demonstrates the art of breaking down a whole duck into its essential cuts. Plus, he shares Owamni’s poultry brining recipe, a simple yet powerful technique to guarantee perfectly seasoned, juicy results every time. Watch the full video on our Youtube channel, link in bio! | Indigenous Food Lab
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