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Terrine of Duck Confit
- 4# Duck legs
- 4oz salt
- 20 each black peppercorns
- 2ea Rosemary stalks
- 4ea Thyme sprigs
- 6ea bay leaves
- 10ea Juniper berries
- 6c c Duck fat,melted
- 1c Duck glace
- 1/2c fresh peas
- 1/2c dried cherries chopped
- 1/2c carrot, small dice, blanched and chilled
- 1ea zest of orange
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Salt dough
- 1# water
- 1# cornstarch
- 2# popcorn saltvarious colored spices
- A/N
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Beer Mustard
- 1 1/2c dark beer
- 6ea eggs
- 1 1/2 dry mustard
- 2t salt
- 1t worechestershire sauce
- 1/4c packed brown sugar
- 1/4c white vinegar
- 2T caraway seeds
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Heywood's Mustard
- 1 1/4c dry mustard
- 2T sugar
- 2t salt
- 12oz eggs
- 1/2t Tabasco sauce
- 1/2c honey
- 2c malt vinegar
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Kielbasa
- 9# bonesless pork butt
- 5# boneless beef top or bottom round
- 4# jowl fat
- 3# crushed ice
- 6 1/2oz salt cure mix
- 4t TCM
- 1 1/2oz dextrose
- 1oz ground white pepper spice blend
- 1/2 dry mustard
- 1/2t garlic powder
- 5 3/4oz nonfat dry milk powder
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