See how I used the AccuCore Stainless Steel 3-quart Sauté Pan for My Set, My Honey Duck.
Click here to read my post and enter for a chance to win one of 16 prizes worth $8,500! You can win a $1,000 cash gift card or one of 15 $500 Your Set by Calphalon gift cards so that you can build your own perfect set!
Click here to start customizing Your Set right now!
I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.
My assignment for this campaign was to create a weekly dish with a twist using one of my two new gorgeous Calphalon pans. I chose to spice up boring weeknight chicken dishes by using duck instead. And to spice things up even further, I had to show it all on a video. You can see the comic results, full of the chaos of my kitchen, over at Relish.
For the duck recipe, I selected the AccuCore Stainless Steel 3-quart Saute Pan with its high sides and great heat conduction thanks to its inner copper core. The new Your Set by Calphalon website lets you choose which pans you’d like to purchase as a set so you can tailor what you buy to how you cook.
My post over at Relish also has the full recipe for this quick and easy honey balsamic duck breast. It’s a great way to spice up boring weeknight dinners.
We’re entering final countdown mode before Thanksgiving. But before you start digging through your cupboards to find the platters and gravy boats, there’s one important yet easy food prep step you have to take care of. It’s time to grab that turkey and submerge it in a brining bath!
You can brine your turkey for 12 to 24 hours. The salty solution will give it so much flavor and moisture, especially if you’re cooking a free-range turkey that’s extra lean. Brining is actually a quick and painless step, and you’ll get such a sense of satisfaction to have gotten a head start on cooking. Just find a really large pot or bucket, measure your salt, spices, and cider, mix and submerge. You’ve just brined that bird.
Don’t bother brining if you’re making a kosher turkey, as my mother in law serves on Thanksgiving. Those birds have been salted internally and externally as part of the kosher preparation which makes them moist and flavorful. Brining them would make them way too salty as they’ve essentially already been brined. But a free range organic turkey like the one we made for our Friendsgiving on Sunday really benefited from the sweet and salty bath it sat in for a day before cooking.
Once your turkey is done brining, be sure to discard all juices. There’s too much bacteria in the liquid to use it to make a sauce. But do reserve an extra quart of cider to deglaze your pan drippings, that gold the turkey leaves behind. Having cider notes in your gravy will make it something everyone will remember.
So take a moment out of your Thanksgiving prep today to get that turkey in a brining bath. Come Thursday, you’ll be thrilled that you decided to brine that bird.
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