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Light brown sugar — chocolate chip cookies, brown butter, sauces
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Home cotton candy maker — spun sugar, flavored flosses
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Light brown sugar — chocolate chip cookies, brown butter, sauces
Glass cruet for table service — vinegar, oil, dressings
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
Home cotton candy maker — spun sugar, flavored flosses
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using a vegetable peeler, remove the zest from the oranges and put it in a bowl. juice the oranges and add the juice to the bowl along with the brown sugar, vinegar, soy sauce, garlic, ginger and white pepper. transfer half of the mixture to a small bowl to use for the sauce; cover and refrigerate. combine the remaining mixture with the duck breasts in a zippered plastic bag or airtight container. refrigerate for at least 2 hours, or preferably overnight.