I have a lot of rendered duck fat and was thinking of making something other than duck confit. Has anyone had success with pheasant or other birds, and is the process the same or are there modifications you would recommend? Thanks.
This incredibly rich beverage is anything but your nana’s hot cocoa. Incorporating tahini into this dairy-free hot chocolate adds a decadent layer of warming nuttiness that’s a perfect partner to the robust flavors of cocoa and vanilla.