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?
Three terrines: duck and rhubarb, rabbit and spruce, and Korean pork plus a couple of tips on making them extra decadent.
Charcutepalooza Challenge! Salmon Pate en Croute and I also didn't forget my porky friends.
Better late than never... it's my Charcutepalooza #1 Duck prosciutto post! I served simply in an appetizer spread and nary a crumb survived. There may even have been growling.
What happens when I'm too lazy to stuff regular casings? Find casings that don't come from intestines. With an Asian twist of course.
The making of Spanish chorizo and spruce-flavored duck salami, with a helpful digression into pâté for the stuffing-averse.
Homemade Duck Sausage made into a Rustic Duck Stew that will make you swoon.
Cajun style duck liver sausage over granny smith and cucumber slaw, for Charcutepalooza's stuffing challenge.
Another entry for the June Charcutepalooza challenge, a poultry sausage made with duck, cranberries, sage, and port.
Don’t let barbecue season lure you away from more gourmet food. There’s no need to wait till the next holiday season to eat foie gras! Washed down with some chilled dessert wine, it makes a lovely snack on a warm afternoon.
A classic charcuterie technique used to make a classic dish: duck confit.
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