Ingredients:
A joint of beef topside or silverside (as big as you can get in your plastic box)
Pure dried vacuum PDV salt (about 500g)
Demerara sugar (about 100g)
6 sprigs of rosemary
6 bay leaves Continue Reading…
Ingredients:
A joint of beef topside or silverside (as big as you can get in your plastic box)
Pure dried vacuum PDV salt (about 500g)
Demerara sugar (about 100g)
6 sprigs of rosemary
6 bay leaves Continue Reading…
Recently I obtained 5 brace of wild duck from the gamekeeper on a local shoot.
Wild duck do not have the bulk of a farmed duck. There isn’t a awful lot of meat on them and so it’s easiest to breast them. Continue Reading…
Use this link to Stockopedia: Link
Rillettes (pronounced ree-yettes) are coarse-textured and deliciously old-fashioned. They make a great alternative to paté. Often made with pork, duck or goose, the savoury quality of rillettes comes from using traditionally fatty meats and a generous quantity of salt. They will keep for weeks if covered with a layer of fat. Continue Reading…