Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Duck Prosciutto, an easy and delicious baby step with which to enter the world of homemade charcuterie.
A step-by-step photo tutorial on plucking and cleaning ducks.
Delicious, decadent and yet remarkably simple to prepare.
This month's challenge was to stretch a cut of meat to its absolute limit. Enter duck legs roasted low & slow in their own fat until they become a pot of ducky love. For a dinner that's sure to wow, serve taco-style with duck fat fried chickpeas.
Dreamy rillettes (venison & pork), warming French lentils, and a real nice roast roulade of duck.
In which I roll a few fatties - duck and chicken, that is.
For another Charcutepalooza challenge I made a very sustainable yet elegant Chicken Galantine. A week later, delicious Duck Roulade followed. Time consuming but the results so impressive!
Charcutepalooza Challenge 10 Kissing a duck, drunk singing, there are tears there is laughter. Just read it.
Doubling down on the duck fat for a fabulous treat: a whole boned duck wrapped around duck leg confit and wild oyster mushroom ragout.
Duck and cherries go perfectly together. Throw in a Charcutepalooza challenge and it all works!