Gotta do the Combo
I made a very complex duck recipe last week... I am very particular about how I prepare my ducks (skin must be perfectly crispy and the fat almost completely rendered down, perfectly moist meat, and a lovely caramel glaze sheen)-- I used Peri Peri and Baharat in tandem with cherry, orange, and honey flavors. I can't tell you how amazing it came out! The cloves and paprika just blended well with the sweet, tangy, and savory combination of what I had used. I then ended up making a stock with the carcass and also added juniper berries and Turkish bay leaves as it cooked down... then I made an amazing unconventional duck albondigas soup, using another plethora of spices I got from this site. Thank you for providing me with such a wonderful variety to experiment with!