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Archive for the ‘Preserving’ Category

I know it’s tooting my own horn, but I have to say this – the Duck Confit I made? Is amazing. A tango of taste in my mouth. Why did I wait so long before making this dish?

The Duck Prosciutto was also delicious.

 

Both are totally made of win (and yummy rich meat) and I have to give major kudos to the Ruhlman/Polcyn Charcuterie book recipes for making it straightforward and demystifying both processes.

Two of the eight legs from the confit fell apart as I was removing them from their slow simmering bath of goose fat and jarred them up. Amazingly, duck fat was available at Whole Paycheck Foods – but at an extra third the price. Any decent French farmhouse wife would have thrown up her hands in horror and killed the goose too.

So I packed four of the whole legs into one huge Talas clip-top jar, deboned the other four and parcelled them out into three of the re-used fat jars. It’ll be easier to melt the fat and extract the meat like that for stir-fries and stews.

Mark has received one of the three jars of shredded confit, for when Tanya feels like cooking him duck (times like this I love that  is a vegetarian!) but as she’s away this weekend I might break out the whole legs and do roast duck with honey and lavender, and goose-fat fried potatoes. Mmmm.

 

The proscuitto was delicious. Yes, I mean was.

They were pretty tiny duck breasts to begin with, and once they’d lost a third through dry curing, the rounds of meat were about 3cm wide and 2 cm high. Mini proscuitto! But the taste was rich and tasty, with a peppery afterburn from the ground white pepper crust, the texture was amazing and altogether it was a pretty awesome result for my first attempt at red meat curing.

I think I’ll hunt down some larger examples and repeat. I bought a digital hygrometer to tell the humidity and temperature in the kitchen, which should help.

 

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