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?
Pâtés don't have to be difficult, expensive, contain lots of fat or have a strong liver taste. This light, baked poultry pâté is the best proof.
A step-by-step photo tutorial on plucking and cleaning ducks.
Here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds. I have a preference for guinea hen, but chicken or farmed pheasant will work just as well.
Wondering if a food processor would be able to handle making a small batch of sausage led to a quick experiment and delicious results.
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