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devil duck

cooking journal

12/28: made another batch of goat-and-chorizo chili. I think the goat may have been older, or I didn't cook it as long, because the result was noticeably chewier than the previous melt-in-your-mouth batch. And the chorizo from Whole Foods (this time) was noticeably fattier and gristlier than the chorizo from Flying Pigs Farms (previous batch). Still, pretty good chili, and we have leftovers for days.

12/29: Picked the rest of the meat off the duck carcass from 12/25, and tossed it with spinach and dried cherries, with a balsamic vinaigrette. No leftovers.

12/30: Chopped up a bunch of leeks, carrots, and turnips into a mirepoix, combined with the leftover lamb from Østgarðr Commons and the gelatinous stock extracted from the last two goat legs, put in crock-pot for about eight hours. Scotch broth. Nummy, and leftovers for days. I'm amassing a good-sized collection of caprovid leg bones that really should be made into something -- perhaps fipple-flutes -- but I don't really know much about working bone.

12/31: Some time ago we bought a Virginia ham, and we decided last week to cook it for New Year's Day. The directions that came with it say "Needs no refrigeration prior to cooking, but the ham will continue to dry out and may become too highly flavored if kept longer than two months." Oops: it's been on top of the fridge for about five years! What was sold as a 9-1/2-pound dry-cured ham is now about 7 pounds.

Anyway, I scrubbed the mold and pepper off the outsides, per directions, and put it in a water bath to soak for about 24 hours. Should be... interesting.

Meanwhile, tonight's dinner will be a venison steak in gin-and-juniper-berry reduction sauce, with baby potatoes roasted in duck fat, and creamed spinach asparagus.

Comments

12/29: you forgot to mention pecans :-)
Oy, forgot the nuts.
Cook the ham in a bath of cheap scotch, for about 6 hours or so. A friend of mine used to do that, and it was good. Like jamon or proscuttio.
I'd been thinking Jamaican ginger beer, but your way sounds intriguing :-)

P.S.

(1) 12/30: For a turnip that big/old, I'd try parboiling it next time; it might alleviate some of the bitterness.

(2) I take it you found some nice asparagus this morning--but wasn't it supposed to go with the ham?

Edited at 2008-12-31 05:15 pm (UTC)
Scotch broth! Heaven. We just ate the last of our freezer stock. Why did I fritz at Christmas and pitch the bones from the lamb roast? Just because everyone gnawed off every molecule of meat ... jeez.

We've got a couple of books about working bone if you'd be interested in looking at them come the Gathering.
Well, the holidays can be sooo distracting (that's as good an excuse as any, in any case).

We've got a couple of books about working bone if you'd be interested in looking at them come the Gathering.

Sounds like a plan! We have a couple books about making EZ wind instruments, and an article or two about instruments from skeletal remains, but I don't remember whether they cover working with bone.

(And yes, we have a gracious plenty of carpovoid femurs. Decent pork products may be hard to come by in our neighborhood, but every spring leg-o-lamb goes on sale for $1.99/lb. Go fig :->)
Mmmm...goat...maybe when I dig myself out of the snow I'll put Whole Foods on the list of places to go!
Actually, the goat meat came from the Greenmarket. You could look for a dairy farm out your way....

Again With The Bravery...

While admittedly I know nothing about dry-cured meats, five years sounds to me like a scary amount of time to keep any meat.

Best of luck, and let us know how it turns out 8)

Re: Again With The Bravery...

Does this mean you don't want an invite to dinner tomorrow? (Armored Turnips...Chocolate Panna Cotta.... :-D)
I must say thank you -- you&shalmestere inspired us. coffeementat & I went to Whole Foods on New Year's Eve Day ... cheeses...beers... oysters... and the chorizos for a pork&chorizo&white beans cassoulet that still makes my mouth water.
BTW, http://www.ct.gov/doag says there are something like 21 official farmers' markets in Hartford County, but only one of them (at 101 Reserve Road) is open in January -- most close for the winter in October or November.
Yeah, it's open...but you get more variety in NYC actually. But for nursery items in the summer it rocks. I have incredible dinner-plate-sized dahlias from there. And a friend usually sells her honey there.

Maybe I'll try a winter run...if I'm lucky there'll be meats now.

At same location there's a warehouse-style storefront that sells bulk juices for wine, and other supplies. Not sure how prices compare to Brooklyn Terminal Market, but for those in the northern stretch of O/stgardr it might be a simpler trip so I figure it's worth a mention.

I actually have a friend (SCAdian) with a goat dairy on the west side of the state. She's not in the meat business though more's the pity.