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How to roast a duck so that you get crispy skin and meat that isn’t horribly overcooked. There are nuances to this, so read on. Oh, and sorry: This only works with wild ducks.
I am kind of in love with this gravy. Maple and bourbon sing together like McCartney and Lennon, and in summer I love me my maple-bourbon BBQ sauce. But it’s winter, time for gravy. Paired with roast duck, it’s a winnah…
Forget hams and turkeys for Christmas. Roast a leg of venison instead. If you have a whole hind leg of a doe or small deer, this is a perfect recipe for the holidays. It’s a lot like roasting a leg of lamb.
When the weather is balmy and the ducks aren’t flying, head to the bogs and look for the mystical snipe.
There was a time when the little ruddy duck stood next to the canvasback and the redhead as royalty among waterfowl. Now they are derided as trash ducks. It is an unjust accusation.
I’d always been leery about baking things in salt. It seems like such an extravagant waste of salt, and the few times I tried it the meat or fish I’d baked tasted ridiculously salty. Then I read Mark Bitterman’s Salted, which is by far the best work I’ve ever read about this most important ingredient. […]
This is a lovely, simple recipe for roast partridge; I used chukars for this, but Hungarian partridges would work fine, too — as would a domestic Cornish game hen. Partridges are in many ways little pheasants, with a flavor closer to chicken than their cousins the grouse. Also like chicken, chukars can get dry in […]
Pigeons. Dirty, annoying animals, yes? Not really. Don’t get me wrong, I am not likely to go chasing city piegons with an air rifle anytime soon — let alone poison the pigeons in the park, a la Tom Lehrer. But there is nothing inherently wrong with eating Columbia livia, the rock dove. Yet even staunch […]