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.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy