Random Food Questions Thread

[Piobaire]

Can you stuff them with foie?

 

[mgm9128]

I think you can stuff anything with foie.

 

[Piobaire]



I think you can stuff anything with foie.

100% agreement.

 

[b1os]



Can you stuff them with foie?

Nope, no foie. But I nearly bought a lobe today. It was 40€/kg for duck foie gras and 80€/kg for goose foie gras. Are the prices ok?!

Pan roasted is good. I'd take the crown off of the bird and cook the breasts separately. Cure the legs and use them for confit.

What's the crown?

I only have one squab, about 300gr. They're 20€/kg so I just bought one to try it out. Shall I still do confit with them?
How long shall I cook the breasts etc.? No idea, seriously. How rare?

 

[mgm9128]



Nope, no foie. But I nearly bought a lobe today. It was 40€/kg for duck foie gras and 80€/kg for goose foie gras. Are the prices ok?!
What's the crown?
I only have one squab, about 300gr. They're 20€/kg so I just bought one to try it out. Shall I still do confit with them?
How long shall I cook the breasts etc.? No idea, seriously. How rare?

The "crown" are the two breasts still attached to the bone. Like this:

That was a wood pigeon, but, squab, grouse, partridge--same difference.

You can still do confit with the legs. Just cure them in salt in the fridge for a half hour, rinse them off, then cook slowly in duck fat until the meat is shreddable. The breasts cook quickly. Cook them on the skin side until golden, flip, baste, and then finish in the oven. Maybe 10-12 minutes total.

 

[indesertum]

what's the point of sauteing it with an unpeeled garlic in the pan?

 

[b1os]

Unpeeled garlic still transfers taste, just less intense.

BTW, I think I mixed something up. I actually have a pigeon, not a squab (a squab is a baby pigeon?!).

Edit: Whoops, no, apparently I do have a pigeon. It's 500g.



About the confit. I asked because I wanted to know whether you think it's really worth it to heat up the oven for a couple of hours because of 150-200g pigeon legs. Plus I don't have enough duck fat. Alternative? I might get some duck legs and confit them together?! Need to read more about confit, I actually don't have a clue.

 

[mgm9128]



what's the point of sauteing it with an unpeeled garlic in the pan?

I usually just crush them and throw them in the pan.

 

[mgm9128]



Unpeeled garlic still transfers taste, just less intense.
BTW, I think I mixed something up. I actually have a pigeon, not a squab (a squab is a baby pigeon?!).

Squab is a young, domesticated pigeon.

 

[ehkay]



Unpeeled garlic still transfers taste, just less intense.
BTW, I think I mixed something up. I actually have a pigeon, not a squab (a squab is a baby pigeon?!).
Edit: Whoops, no, apparently I do have a pigeon. It's 500g.

About the confit. I asked because I wanted to know whether you think it's really worth it to heat up the oven for a couple of hours because of 150-200g pigeon legs. Plus I don't have enough duck fat. Alternative? I might get some duck legs and confit them together?! Need to read more about confit, I actually don't have a clue.

Would you like a neue deutsch recipe?

 

[b1os]

Ja, bitte.

 

[ehkay]

Pm'ed serious version

 

[mgm9128]

Can you scan me the Ducasse veal shank?

 

[ehkay]

I'll take a cell phone pic.

 

[mgm9128]

Lord have mercy.