Tag Archives: fowl

How to Roast Duck

A great addition to your Autumn entertaining repertoire.

 

Introduction

Duck has experienced a resurgence of popularity in recent years among restaurant and home kitchens alike, but usually cooked in pieces and not whole.  Breasts are seared and easily pan-roasted to a medium-rare and sliced thin for serving.  Legs are braised or cooked “confit” (a word that’s come to mean long, slow cooking in fat).  Cooking duck parts, although delicious, unfortunately strips you of the joy and pride felt when roasting a whole bird.  Ironically, despite the perceived high degree of difficulty, roasting a whole duck is extremely easy.

The two most popular breeds today are Muscovy and Peking.  Muscovy is the breed we most often sell at The Healthy Butcher; it is the larger of the two, has plump breasts, a rich, distinctive flavour, and much less fat.

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Duck Confit

A simple and classic dish.

By Mario Fiorucci, Co-Founder of The Healthy Butcher

 

Introduction

With roots in Gascony, France, duck confit is not only exquisite, but also extremely convenient.  I say convenient because you can store the finished meat in your fridge for months, and pull it out when the mood, or need, desires.

You see, “confit” is French for “to conserve” or “to preserve”, and the method I will discuss was used for hundreds of years to keep the meat without refrigeration.

Try it out and feel proud to be one of the 50 people in the world still making it at home as opposed to buying it premade.

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Breaking Down the Duck

We’ll start by going back to basics – understanding cuts of Duck. These are the cuts of Muscovy Duck we offer.

The Healthy Butcher’s Duck Cut Chart

HB-Cut_Chart_Poster-Duck_Named_CutLines-Transparent-FINAL

 

References and Learning:

Learn more about cuts of Beef:
“Breaking Down the Beef”

Learn more about cuts of Pork:
“Breaking Down the Pork”

Learn more about cuts of Lamb:
“Breaking Down the Lamb”

Learn more about cuts of Chicken:
“Breaking Down the Chicken”

Learn more about cuts of Elk:
“Breaking Down the Elk”

Learn more about various cooking methods and appropriate methods for each cut:

RealFoodToronto.com Cooking Library

Breaking Down the Chicken

We’ll start by going back to basics – understanding cuts of Chicken. These are the cuts of Chicken we offer.

The Healthy Butcher’s Chicken Cut Chart

HB-Cut_Chart_Poster-Chicken_Named_CutLines-Transparent-FINAL

 

References and Learning:

Learn more about cuts of Beef:
“Breaking Down the Beef”

Learn more about cuts of Pork:
“Breaking Down the Pork”

Learn more about cuts of Lamb:
“Breaking Down the Lamb”

Learn more about cuts of Duck:
“Breaking Down the Duck”

Learn more about cuts of Elk:
“Breaking Down the Elk”

Learn more about various cooking methods and appropriate methods for each cut:

RealFoodToronto.com Cooking Library