Tag Archives: roast

Dry Roasting

By Mario Fiorucci, Co-Founder of The Healthy Butcher

This article was originally published in Tonic Magazine Autumn 2011



In a previous article I explained how to braise (available here).  Braising is a form of roasting meat using wet heat, “wet” because the cooking is being done in liquid.  While braising is perfect for tougher cuts of meat, it is not appropriate for cooking joints that are tender; the appropriate technique is to dry roast or simply “roast”.

Roasting can be as simple as throwing a cut of meat into the oven and removing when done; unfortunately, simple isn’t always best.  Let’s discuss the three keys to successful roasting.

For a complete reference guide to roasting, click here for our Ultimate Roasting Chart.

Continue reading

How to Roast Duck

A great addition to your Autumn entertaining repertoire.



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.

Continue reading

The Fundamental Principles of Roasting


One would assume that of the twenty-two previous newsletters that we have issued over the last three years, one of them would explain the fundamentals of the most important cooking technique for meat – roasting.  Well, everyone knows what happens when you ass-u-me.  To say this newsletter is long overdue is an understatement.  For this article, we chained together our Head Butcher and our Head Chef, each a mastermind in their own right, for a period of time that seemed like an eternity.  Below is the brilliant result – a lot of detail without giving any detail at all.

After reading the newsletter and becoming familiar with the fundamentals, don’t forget to print out The Ultimate Roasting Chart and place it on your cookbook shelf.

Continue reading