Wild Duck

January 24, 2012 § Leave a comment

I got this little fella as a party favor after a dinner party a few months ago. My girlfriend’s cousin had a freezer full of them after one of his friends went duck hunting and I was happy to take one off his hands. After finally deciding to make a Tuesday project out of it, I thawed the bird then salted and let it sit uncovered overnight in the fridge to help the skin crisp up better.

« Read the rest of this entry »


Bordier Butter

November 10, 2011 § Leave a comment

This was my favorite birthday present. A friend of mine snuck past French customs to smuggle this butter back from Paris. I’m indebted to him forever. This is truly the holy stuff, disturbingly yellow, flecked with fleur de sel, and a secret I only discovered the week before I left Paris. I wouldn’t be surprised if the cows are massaged with Calvados up in Brittany. Those guys live the good life. Still trying to decide what to do with the smoked salt butter – caramels perhaps ?

Salt-Cured Egg Yolk

July 30, 2011 § Leave a comment

Sounds funky, doesn’t it? It is, that’s kind of the point. I first came across the idea on Ozersky.TV, where Harold Moore of Commerce demoed the technique. I let these puppies cure in kosher salt and sugar (3:2) for a week before letting them hang from cheesecloth in the fridge. The picture above is after a week of air-drying. I’m interested to see how the texture and color change the longer they hang.

Why bother? I think it’s a great introduction to the curing process and the results are so unique – rich, salty, eggy – not unlike bottarga in some ways. It grates like a hard cheese and adds a nice finishing touch to carbonara or any other dish that yearns for yolk.

Where Am I?

You are currently browsing the components category at Dynamite Cooking Projects.