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“How to Render Duck Fat & Other Important Matters”
I rendered some duck fat and wanted to tell you all about the glorious experience. I plan on using it in all of my recipes, from pie crusts to steaks to milkshakes. Just kidding. Sort of. I made the...
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“Duck Prosciutto”
As you can tell, I’m on a bit of curing kick these days. I’m conjuring my Italian roots. It’s just that I had these duck breasts that were just begging to be turned into prosciutto. And I couldn’t help...
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“Cracklin’ Bread”
A few weeks ago I rendered some duck fat. And then I rendered some pig fat. And it was good. Whenever you render fat, you’re left over with something we call “cracklin’.” It’s an automatically...
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“Wild Duck Terrine”
This is one of the many food items I made out of the gizzards and hearts and liver and legs from my New Orleans duck hunt. It is called a terrine. A terrine is a piece of architecture which takes...
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“Duck Confit”
I spent all day yesterday recipe testing. My freezer had gotten unruly and I had declared that nothing else was allowed in it so that all of the game meat I had collected since September could have a...
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“Duck Cassoulet”
A cassoulet is an Occitan dish–that part of Southern France where they speak a beautiful and fading romance language, Occitan. It is a stew of beans and meat; sometimes pork, sometimes goose, or mutton...
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“Duck Fried Rice”
There are certain recipes that are so versatile, that they are a perfect place to incorporate your favorite meat, especially those extra scraps that you don’t know what to do with. One of my favorite...
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Game Bird Pie
Autumn has me thinking of flaky pie crusts and warm hearty meals that fill the soul. It also has me thinking of game meats and how much I love them when they are cooked just right. A pie is perfect for...
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