Archive for the ‘Meat / Poultry’ Category

Surprisingly manageable duck confit

28 April 2017

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‘Why on earth make duck confit in the first place?’ Fair question. ‘Why on earth make duck confit again?’ Even more to the point. And again?! Because there is a happy ending.

Many moons and about a decade ago I made duck confit. Why? Well, I was in New York, where confit duck is not, as in France, available on every supermarket shelf. I must have been in an experimental mood. And I certainly had no idea what I was getting myself into. As I remember the experience — faintly (the worst ones fade) — I see endless vats of rendering, handling, splashing, filtering duck fat (it was actually probably goose fat). It took hours, days, perhaps weeks? In the end the thighs were much too salty.

And yet, I did it again. — Why?

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Perhaps because so much time had gone by that I had glossed over the experience? Because I was again/still in a country where duck confit is somewhat elusive? Because I don’t like to leave things on a frustrating experience?

Because in April Bloomfield’s book A Girl and Her Pig there is a duck confit recipe that fits on one page.

It works. It’s not that hard. It’s worth the adventure.

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Duck confit recipe from A Girl and Her Pig by April Bloomfield adapted for 6 duck legs. The process takes 2 days and is best made some time in advance.

36 peppercorns
36 juniper berries
8 dried pequin chilies or pinches of red pepper flakes
1/2 small cinnamon stick
Small handfull fresh thyme
10 medium garlic cloves
1/3 cup coarse sea salt
6 duck legs
About 1.4 kg duck (or goose) fat

In a mortar, crush together the peppercorns, juniper, chilies, and cinnamon. There should be fine and coarse bits. Add the thyme leaves picked from the stems and the garlic and crush some more to obtain a coarse paste. In a small bowl, mix the spice mixture with the salt.

Place the duck legs in a shallow dish and rub the salt/spice mixture all over the legs. Cover with plastic wrap and leave in the refrigerator overnight.

The next day, very slowly heat the fat in a small pot that will perfectly fit the duck legs (I used a 10″/25cm pot). Rinse the duck legs and pat them dry with a paper towel, then carefully put the legs in the fat. The legs must be completely submerged — if they are not, use  a smaller pot or add a bit more fat. Cook on extremely low heat for about 2 1/2 hours. There should be barely a simmer. Adjust the heat as necessary.

Remove the pot from the heat and leave the duck legs in the fat to cool completely before placing in the refrigerator, covered with a lid. The legs submerged in fat will keep for a few weeks.

When ready to eat, remove the legs from the congealed fat, and carefully scrape off as much of the fat as possible. Thoroughly heat a heavy skillet/frying pan, add a few generous spoonfuls of the duck fat, and fry the legs over high heat, skin side down, until deliciously crispy. Turn around and fry the other side of the legs too. Serve immediately.

Crispy duck confit is best served with roasted potatoes and a salad of bitter greens (traditionally frisée, but also escarole, radicchio, arugula, etc…).

Slow-cooked pork belly with star anise, cinnamon, ginger and cloves

12 February 2015

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Imagine unctuously slow-cooked pork belly infused with the intoxicating aromas of star anise, cloves, cinnamon, ginger, chilli, and coriander. It doesn’t get much better than this.

The recipe is a brilliant one by Skye Gyngell, to which — if I may — I did make one substantial improvement: crackling.

The initial method slices the gently simmered pork and browns each individual rib in a pan. I found this impractical. I’d much rather be clinking glasses with friends than browning meat in the kitchen. Also, dare I serve pork belly with no crackling? So I improvised a little and shot two inconveniences with one rather practical idea: rather than searing the meat, why not slide it into the oven for a second low and slow roasting. Boom!

Pork belly with star anise, ginger, cinnamon and cloves
Adapted from A Year In My Kitchen by Skye Gyngell. The process is a lengthy one but hardly requires any hands on work. Plan with a minimum of 4 hours before serving time.

2 kg piece of best quality pork belly

2 cinnamon sticks

3 star anise

1 tsp cloves

1 red chilli

4 cm (1 1/2 inch) piece fresh ginger root

6 garlic cloves

2 Tbsps coriander stems (and roots if available)

100 ml (1/2 cup) tamari soy sauce

75 ml (1/3 cup) maple syrup

Sea salt and black pepper

Place the pork belly in a pot large enough for it to lie horizontally quite snugly. Add cold water to cover. Bring to the boil, then immediately remove from the heat, drain the water, and rinse out the pot.

Return the pork belly to the clean pot (skin side up), cover again with cold water, and add the cinnamon, star anise, cloves, chilli, peeled and roughly sliced ginger, peeled garlic cloves, and roughly chopped coriander stems (and roots). Bring to the boil then turn the heat down to very low, and let the pork simmer gently for about 1 1/2 hours.

With a pare of tongs carefully take the meat out of the pan and place it onto an ovenproof dish. Season with salt and pepper. Reserve the liquid which will be made into an incredible sauce (see below).

**The meat can rest a while or be refrigerated overnight at this point. Preferably take it out of the refrigerator about an hour before using again.**

Approximately 2 hours before planning to serve, place the pork belly in a 300°F (150°C) oven and roast for 1 1/2 hours. Check after one hour; if the skin isn’t crispy enough, increase the temperature to 375°F (190°C) for the last 20 to 30 minutes. Take the pork out of the oven and let rest for at least 20 minutes.

Meanwhile, to make the sauce, add the tamari and maple syrup to the fragrant cooking water, turn the heat back on to high, and let it boil away for a good half hour until the liquid has reduced by about half to become a dark and rich sauce. When it has acquired to the desired consistency, remove from the heat and strain out the spices, pouring the sauce into a smaller saucepan ready to be easily reheated later.

Serve the pork belly with the thoroughly reheated, piping hot sauce.

A good steak with anchovy and herb butters and shallot confit

15 May 2014

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Key, of course, is the quality of the meat. Beef should be grass-fed and dry-aged. To say I choose my homes according to their proximity to a good butcher is exaggerated, but we’ve been lucky for a while now, with, for years, excellent meat just a few blocks away. There was Ottomanelli in the West Village, Harlem Shambles uptown, and, here in London, we live close to another great butcher, Godfreys.

The cut is important, too. Meat on the bone is typically more flavorful, and thick cuts (an inch and a half at least) are much easier to cook to perfection: very brown and crisp on the outside but perfectly rare in the center.

There are debates over whether steaks should be seasoned early or whether salt left on the meat absorbs some of the moisture. I’ve decided to settle into the camp that favors early seasoning, allowing the salt to seep into the cut. Since meat should be brought to room temperature before cooking, I take the steaks out of the refrigerator about one hour before dinner, season them generously with coarse salt and freshly ground pepper, and let them sit a while.

It is useless to try to give a cooking time. Every steak is different, depending on the cut, its thickness, its initial temperature. I’ve found that a cast-iron skillet works best, and it should be very hot before the meat is added. A combination of butter and olive oil in the pan is good, as the butter is delicious and won’t burn as quickly together with the olive oil. Ideally one could add herbs to the rendered fat and baste the steak as it cooks.

Sear the meat on very high heat, turning it over once the first side is evenly brown. The steak is perfect when the outside is brown and crisp, like a crust, and the meat has contracted, but just barely. Not too much or it is overcooked.

Like all meat, steak needs to relax a little before being cut; about ten minutes, just the time needed to get the rest of the meal on the table.

Serve the steak with the butters, shallot confit, and some strong mustard.

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Herb and anchovy butter
These must be made a least an hour ahead, and easily the day before.
I make one butter with anchovies, parsley, and basil, and the other with just herbs and sea salt.

250g good unsalted butter

A generous handful of parsley

Small bunches each of basil and chives

A dozen anchovies in oil

1/2 teaspoon coarse grey sea salt

Cut the butter into two equal parts, place each in a small bowl, and let sit at room temperature until it becomes soft and easy to work with (probably about an hour).

Wash and shake the herbs dry. Pick the parsley and basil leaves from the stems.

Separate the herbs into two groups: one with half the parsley and a few basil leaves, the other with approximately equal amounts of parsley, basil, and chives.

Finely chop each group of herbs.

Drain as much oil from the anchovies as possible, and chop finely.

Using a fork, mix one of the softened butter with the anchovies, parsley, basil; the other with the parsley, basil, and chives, and the salt. Mix each well until the butter is homogeneously speckled with the herbs.

Transfer each piece of butter into a small serving bowl, even out the surface, and let cool in the refrigerator for at least an hour. The butter will keep for a while, though it will be best for a couple of days.

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Shallot confit

3-4 large shallots

Olive oil

Small sprig fresh thyme

Small sprig fresh rosemary

One bay leaf

Sea salt

Peel and slice the shallots into thin-ish slices. (The shallots can be cut either crosswise or lengthwise.)

Place in a very small saucepan with enough olive oil to comfortably blanket the bottom of the pan. Add the herbs and a good pinch of salt.

Cook on very low heat, staying close and stirring regularly, until the shallots are a deep golden. **In case the bottom does burn, quickly transfer the rest of the shallots to a different pan so the burnt flavor doesn’t tarnish the confit.**

Let cool a little and remove the herb stalks before serving.

The confit can be made ahead and kept in the refrigerator but must be slightly reheated before serving, just beyond the point where the oil isn’t congealed to awaken the flavors.

Essential slow-cooked lamb shanks

15 November 2013

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Some recipes are indispensable; these lamb shanks are of that breed. Incredibly good and remarkably easy. I simplified the original recipe slightly (not that it was complicated to begin with), and it could be further modified and adapted without much risk. This isn’t high flying patisserie, it’s a simple home-cooked dinner.

For another occasion I may take it up a notch as per the original recipe, by first rolling the shanks in finely chopped rosemary, crushed coriander seeds, dried chilli, and a spoonful of flour before browning the meat. But recently I had no white wine, forgot the anchovies, even the garlic. It was fine. Really good in fact. The dish would live on without the carrots, and might even survive with no tomatoes (compensate with more celery and/or carrots).

The essential elements are: onions and celery, some acidity (wine, vinegar), aromatics (rosemary, oregano, marjoram), and of course the magic of slow cooking. Here I followed the instructions and the result is perfect.

Recipe mildly adapted from Jamie Oliver’s first book The Naked Chef

2 medium-sized onions

5 – 6 ribs celery

1 – 2 carrots

1 – 2 garlic cloves

4 lamb shanks

Sea salt and freshly ground black pepper

Olive oil

2 Tbsps balsamic vinegar

2 Tbsps sherry or good wine vinegar

3/4 cup (200 ml) dry white wine

6 anchovy fillets

28 oz. can whole plum tomatoes

1 Tbsp fresh rosemary leaves

1 tsp dried oregano or marjoram

Fresh flat-leaf parsley, basil, or marjoram for serving

Preheat oven to 350°F (175ºC)

Chop the onions, not too finely. Halve lengthwise then slice both the celery and carrots. Finely slice the garlic.

Season the lamb shanks with salt and pepper. Heat a little olive oil in a heavy-bottomed saucepan, brown the shanks on all sides, remove from pot and set aside. Pour out the grease and wipe away any burnt bits.

Pour a little more olive olive into the pot and cook the onion until just starting to turn translucent. Add the celery, carrots, and garlic, season with some salt, and cook for 7-8 minutes until the vegetables being to soften.

Add the vinegars and cook for 1 or 2 minutes. Pour in the white wine and simmer for another couple of minutes.

Meanwhile chop the anchovies, drain the tomatoes and cut them in half lengthwise. Add the anchovies and tomatoes to the pot. Swirl the pan to shake up the flavors and place the lamb shanks snugly on top of the sauce.

Finely chop the rosemary to be sprinkled with the dried oregano (or marjoram) onto the shanks. Put on the lid and place in the oven. After 45 minutes turn the shanks over in the sauce (so that the part that wasn’t submerged now basks in the liquid) and place back into the oven for the another 45 minutes.

Now remove the lid, turn the shanks over once more, and cook for another 1/2 hour. (Altogether the shanks cook for 2 hours: 1 1/2 hours covered, 1/2 hour uncovered.)

Let rest and cool for at least 10 to 15 minutes before serving. Or better yet, let cool completely, refrigerate, and reheat the next day in a 350°F (175ºC) oven for about 20-30 minutes.

Serve over rice, polenta, or mashed potatoes sprinkled generously with chopped fresh herbs.

Lamb stew with lemon, spices, prunes, almonds

26 March 2013

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It’s late March and no one heeds the snow flurries that still furtively sprinkle the city. Winter always draws too long in New York, we know, we grumble, we long for spring, for sunshine warm enough to cut through the chill, for blossoms, for green!

Looking for distractions some flee south, others hide out, I make stew. This one will briefly delude with the promise of travel, or dupe into enjoying the lingering cold.

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I modify this recipe constantly. I have added spices, forgotten the prunes, used ground ginger… It is meant to be played with. It took me a while to get perfect, melt-in-your-mouth consistency, but this is it. The cooking method was inspired by April Bloomfield’s lamb curry.

3 lbs boneless lamb shoulder

Salt

Olive oil

4 onions (red and or yellow)

4 garlic cloves

Fresh ginger, a piece approximately 1 x 2 inches long

2 tsps turmeric

1 tsp fennel seeds

1/2 cinnamon stick

1 dried chili

1 bay leaf

1 lemon

A generous handful dried prunes

A generous handful blanched almonds

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Preheat oven to 300°F (150°C).

Cut the meat into 2 x 2 inch chunks, season with salt, and brown assertively in a little olive oil in a heavy saucepan (with lid) or dutch oven, a few pieces at a time (about 5 to 7 minutes per batch). Set meat aside.

Peel and chop the onions into large-ish (1/2 inch) pieces. Cook in the meat fat (unless it is burned, in which case discard the fat and use more olive oil) until the onions start to turn golden, stirring occasionally and adding oil if necessary.

Meanwhile peel and slice the garlic. Peel and grate the ginger. Crush the fennel seeds in a mortar. Thinly slice the chili. First peel the lemon, then juice it.

Add the garlic to the onions, stir and cook for a few minutes, then stir in the spices: ginger, fennel, turmeric, chili, cinnamon, chili, bay, and lemon rind. Stir a few times to combine well.

Place the lamb pieces on top of the onions mixed with spices, sprinkle the lemon juice over the meat, add just enough water to cover the meat, close the lid, and place in the oven.

Cook for 2 hours at 300°F (150°C), stirring occasionally. Add the prunes after 1 1/2 hours.

Lower the oven temperature to 250°F (120°C), and cook for another hour. Add almonds 1/2 hour before the end.

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Related posts

Slow-roasted lamb shoulder

Slow-roasted pork shoulder


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