My passion for our animals is equaled or surpassed by my opinions about consumption. You'll find for the most part I believe in using meat sparingly. I'll expand on this theme as we grow this site and I'll share my personal recipes, cooking suggestions and share links for tips and techniques for getting the most out of the meat you buy from us.
Our Muscovy duck has a clean rich taste that pairs well with the earthy taste of mushrooms and brightened with a hint of acid from a good white table wine.
My fresh mushroom mix is usually cremini or baby bella.
8 oz cooked duck, pieces
1/3 cup mixed dried mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 onion diced
3 garlic cloves diced
1 teaspoon dried Italian herbs
¼ tsp salt
8 oz mixed fresh mushrooms, sliced
¾ cup uncooked pearl barley, rinsed
1/3 cup white table wine
2 cups hot broth
Optional: 2 tablespoons fresh parsley chopped
1. Combine the dried mushrooms and boiling water in a small bowl. Let stand for 10 to 15 minutes or until softened. Remove mushrooms from the soaking liquid with a slotted spoon. Save the mushroom soaking liquid by pouring the liquid through a fine mesh sieve lined with cheesecloth leaving any grit behind. This liquid will be added to the pilaf in Step 3.
2. In a heavy saucepan melt the butter over high heat. Add the onion, garlic and dried Italian herbs. Stir occasionally 4 to 5 minutes until the onion is tender and starts to brown.
3. Add the fresh sliced mushrooms, filtered mushroom soaking liquid and white wine. Cook 4 to 5 minutes until the mushrooms are tender and the liquid is reduced.
4. Stir in the rinsed barley, duck pieces, chopped rehydrated dried mushrooms and hot broth and bring to a boil. Reduce the heat to low, cover and simmer for 30 to 35 minutes or until the barley is tender and most of the liquid is absorbed.
5. Remove from the heat and let stand covered for 5 minutes then serve.
Optional: Sprinkle with fresh chopped parsley before serving
Serves 4 to 6
How to render lard the Nourished Kitchen Way - http://nourishedkitchen.com/how-to-render-lard/
My favorite belly recipe courtesy of Food & Wine - http://www.foodandwine.com/recipes/pork-belly-with-buckwheat-spaetzle-and-collards