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Archive for December, 2009

Griggstown Farm Market Newsletter December 15, 2009

Wednesday, December 16th, 2009

There’s still time to order one of our wonderful poultry options for the holiday season. Try one of our gourmet geese, delicious ducks, or terrific turkeys. Oven-ready options are available! Place your order over the phone or stop in our Market.

In-Store Seasonal Produce:

• Acorn Squash
• Griggstown Broccoli – freshly harvested every morning throughout the week!
• Easter Egg Radishes
• Butternut Squash
• Fennel
• Garlic
• Leeks
• Griggstown Spicy Mesclun Mix & Winter Mix
• Mushrooms (Portobello, Crimini, Shiitake)
• Red & Yellow Onions
• Red Bliss Potatoes
• Russet Potatoes
• Sweet Potatoes
• Shallots
• Swiss Chard

Herbs:

• Parsley
• Thyme
• Winter Savory

Poultry of the Week: Muscovy Duck

The Muscovy Duck has been domesticated for centuries, and is widely traded as “Barbary duck”. Muscovy breeds are popular because they have stronger-tasting meat – sometimes compared to roasted beef – than the usual domestic ducks which are descendants of the Mallard (Anas platyrhynchos). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a “quackless” duck; even though they are not completely silent, they don’t actually quack. The carcass of a Muscovy Duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

This non-migratory species normally inhabits forested swamps, lakes, streams and nearby grassland, and often roosts in trees at night. The Muscovy Duck’s diet consists of plant material obtained by grazing or dabbling in shallow water, with some small vertebrates and insects. This is a somewhat aggressive duck; males often fight over food, territory or mates. The females fight with each other less often. Some adults will peck at the ducklings if they are eating at the same food source.

Muscovy Ducks had been domesticated by various Native American cultures in the New World when Columbus arrived. The first few were brought to Europe by the European explorers at least by the 1500s.

The term “Muscovy” means “from the Moscow region”, but these ducks are neither native there nor were they introduced there before they became known in Western Europe. It is not quite clear how the term came about; it very likely originated between 1550 and 1600, but did not become widespread until somewhat later.

In one suggestion, it has been claimed that the Company of Merchant Adventurers to New Lands traded these ducks to Europe occasionally after 1550[6]; this chartered company became eventually known as the Muscovy Company or “Muscovite Company” so the ducks might thus have come to be called “Muscovite Ducks” or “Muscovy Ducks” in keeping with the common practice of attaching the importer’s name to the products they sold[6]. But while the Muscovite Company initiated vigorous trade with Russia, they hardly, if at all, traded produce from the Americas; thus they are unlikely to have traded C. moschata to a significant extent.

Finally, John Ray clears up much of the misunderstanding by providing a contemporary explanation for the bird’s etymology:

“In English, it is called The Muscovy-Duck, though this is not transferred from Muscovia [the New Latin name of Muscovy], but from the rather strong musk odour it exudes.”

(from http://en.wikipedia.org/wiki/Muscovy_Duck)

Recipes:

Lavender Honey-Glazed Roast Duck
Duck a l’Orange
Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing

Posted in News |

Poultry of the Week: Griggstown Muscovy Duck

Wednesday, December 16th, 2009
Domestic Muscovy Duck

Domestic Muscovy Duck

The Muscovy Duck has been domesticated for centuries, and is widely traded as “Barbary duck”. Muscovy breeds are popular because they have stronger-tasting meat – sometimes compared to roasted beef – than the usual domestic ducks which are descendants of the Mallard (Anas platyrhynchos). The meat is lean when compared to the fatty meat of mallard-derived ducks, its leanness and tenderness being often compared to veal. Muscovy ducks are also less noisy, and sometimes marketed as a “quackless” duck; even though they are not completely silent, they don’t actually quack. The carcass of a Muscovy Duck is also much heavier than most other domestic ducks, which makes it ideal for the dinner table.

This non-migratory species normally inhabits forested swamps, lakes, streams and nearby grassland, and often roosts in trees at night. The Muscovy Duck’s diet consists of plant material obtained by grazing or dabbling in shallow water, with some small vertebrates and insects. This is a somewhat aggressive duck; males often fight over food, territory or mates. The females fight with each other less often. Some adults will peck at the ducklings if they are eating at the same food source.

Muscovy Ducks had been domesticated by various Native American cultures in the New World when Columbus arrived. The first few were brought to Europe by the European explorers at least by the 1500s.

The term “Muscovy” means “from the Moscow region”, but these ducks are neither native there nor were they introduced there before they became known in Western Europe. It is not quite clear how the term came about; it very likely originated between 1550 and 1600, but did not become widespread until somewhat later.

In one suggestion, it has been claimed that the Company of Merchant Adventurers to New Lands traded these ducks to Europe occasionally after 1550[6]; this chartered company became eventually known as the Muscovy Company or “Muscovite Company” so the ducks might thus have come to be called “Muscovite Ducks” or “Muscovy Ducks” in keeping with the common practice of attaching the importer’s name to the products they sold[6]. But while the Muscovite Company initiated vigorous trade with Russia, they hardly, if at all, traded produce from the Americas; thus they are unlikely to have traded C. moschata to a significant extent.

Finally, John Ray clears up much of the misunderstanding by providing a contemporary explanation for the bird’s etymology:

“In English, it is called The Muscovy-Duck, though this is not transferred from Muscovia [the New Latin name of Muscovy], but from the rather strong musk odour it exudes.”

(from http://en.wikipedia.org/wiki/Muscovy_Duck)

Posted in Food of the week |

Duck a l’Orange

Wednesday, December 16th, 2009

Serves 2 to 4

Whole roasted duck with orange slice is a traditional favorite. Having instructed several hundred customers how to make a moist, juicy bird with this citrus sauce, master butcher Loic Jaffres shares his fool-proof method with you. Adjust the marmalade according to your own taste from sweet to bitter. To serve 4, carve the duck into slices or cut it into quarters. Serve it with long-grain or wild rice. A Gamay or Merlot goes will with this.

Ingredients

• 1 quart orange juice, preferably freshly squeezed
• 1 (12-ounce) jar bitter or sweet orange marmalade, or a combination of the two
• ½ cup honey
• 1 Duck, 5 to 6 pounds, giblets and excess fat removed and discarded, wing tips turned under
• Salt and freshly ground black pepper to taste
• 1 large onion, thinly sliced
• 2 tablespoons all-purpose flour
• 1 thin-skinned orange, washed and cut into thin slices
• ½ cup Cointreau or triple sec
• Cooked long-grain or wild rice (optional)
• 2 to 4 sprigs watercress, to garnish

Directions

1. Combine orange juice, marmalade, and honey in a bowl deep enough to hold duck. Add duck, over, and refrigerate for 8 hours or overnight, turning duck once or twice if marinade doesn’t cover it.

2. Preheat oven to 375°F.

3. Remove duck from marinade, reserving marinade. Prick duck skin all over with a fork (do not pierce the flesh), and season inside and out with salt and pepper. Place breast side up on a rack in a roasting pan and transfer to oven. After 10 minutes, turn eat down to 350°F and roast for 1 ½ hours. (It may also be cooked on a rotisserie for 1 ½ hours in a 350°F oven).

4. Once duck has rendered some fat, spoon 2 tablespoons of it into a saucepan. Heat over medium-high heat, add onion, and sauté until tender and light brown, 5 to 6 minutes. Sprinkle on flour and cook for 1 minute to lightly color, stirring occasionally. Pour in reserved marinade and bring to a boil over high heat, stirring up any browned bits. Adjust heat to medium and reduce liquid until thickened, 20 to 25 minutes. Scrape sauce into an electric blender or food processor and puree until smooth. Pour through a strainer into a pan and set aside.

5. When duck has roasted for 1 ½ hours, remove pan from oven and turn heat down to 325°F. Discard all but a little fat from roasting pan, and lay orange slices over bottom of pan. Return to oven and cook until slices begin to brown about 10 minutes. Remove orange slices and duck from pan, and let stand for 10 minutes while finishing sauce.

6. On top of stove, pour Cointreau into roasting pan and carefully ignite, stirring up all browned particles. When flames subside, pour in reduced orange sauce and stir to blend. Keep warm.

7. To serve for 2: Cut duck in half using sharp scissors or poultry shears. Remove backbone by cutting along one side and then the other, then cut along breastbone. For 4: Cut each half into breast and leg sections.

8. Place each duck portion on a warm plate. Spoon a generous mound of rice next to it, lay orange slices around it, add watercress sprig, and ladle on sauce.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51259/a3040/Duck/Duck-a-lOrange.html

Posted in Featured Recipes, Recipes |

Lavender Honey-Glazed Roast Duck

Wednesday, December 16th, 2009

Serves 6 wedges

A speedy hors d’oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted peppers. Surely you can think of many other variations. Serve with icy beer or margaritas.

Ingredients

• 1 female Muscovy duck, about 3 ½ pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• Salt and freshly ground black pepper to taste
• ½ cup nicoise (oil-cured black) olives
• 4 tablespoons lavender honey
• 2 tablespoons dried lavender
• 2 tablespoons olive oil

Directions

1. Preheat oven to 350°F.

2. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and sauté on all sides until skin is golden brown. Transfer to a rack in a roasting pan.

3. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh, about 45 minutes. Above halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck.

4. When duck is cooked, remove it from oven and let rest for 15 minutes in a warm place before carving and serving.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51259/a3090/Duck/Lavender-Honey–Glazed-Roast-Duck.html

Posted in Recipes |

Molasses-Roasted Muscovy Duck Breast with Cornbread-Venison Sausage Dressing

Wednesday, December 16th, 2009

Serves 4

Ingredients

• 1/3 cup each buttermilk and mayonnaise
• ½ teaspoon lemon juice
• ½ teaspoon plus 1 tablespoon molasses plus 1 tablespoon, to garnish
• ¼ teaspoon each Tabasco and salt
• Cornbread-Venison Sausage Dressing (recipe follows)
• 1 tablespoon olive oil, plus a little olive oil to sauté ducks
• 1 teaspoon each lime juice and chili powder
• ½ teaspoon salt
• 2 whole boneless Muscovy Hen Breasts, about 2 pounds, excess fat removed, skin and fat scored diagonally into small squares
• 4 watercress sprigs, to garnish
• Pecan halves, lightly toasted, to garnish

Directions

1. Combine buttermilk, mayonnaise, lemon juice, the ½ teaspoon of molasses, Tabasco, and ¼ teaspoon salt together in a small bowl. Stir to blend, cover, and refrigerate until needed. Sauce may be prepared a day ahead. Prepare Cornbread-Venison Sausage Dressing.

2. Combine 1 tablespoon molasses, 1 tablespoon olive oil, lime juice, chili powder, and ½ teaspoon salt together in a small bowl and mix well. Brush duck breasts with mixture.

3. Heat remaining olive oil in a large oven-proof skillet over medium-high heat until hot. Add breasts, skin side down, adjust heat to medium low, and slowly sauté skin to render as much fat as possible and to brown the skin well, 5 to 10 minutes. When skin is browned, turn breasts over, raise heat to medium high, and sear flesh side for about 1 minute.

4. Set skillet aside in a warm spot, and allow breasts to rest for 5 minutes, for juices to settle.

5. Divide the whole breasts into individual breast halves, and then cut each half crosswise into thin slices. Spoon a tight mound of Cornbread-Venison Sausage Dressing into the center of each of 4 dinner plates. Shingle duck slices over dressing. Finely drizzle the plates with the remaining tablespoon molasses and the reserved buttermilk dressing. Garnish with watercress sprigs and toasted pecans, and serve.

Ingredients for Cornbread-Venison Sausage Dressing

• 12 tablespoons (1 ½ sticks) unsalted butter, plus butter to grease pan
• 1 cup each all-purpose flour and yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons each baking powder and salt
• 1 egg
• 1 cup milk
• 1 small onion, finely chopped
• ½ pound venison or pork sausage, casing removed, broken into small pieces
• 2 serrano chilies, stemmed, seeded, and chopped
• 1 poblano chili, stemmed, seeded, and chopped
• 1 rib celery, chopped
• ½ medium carrot, chopped
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste

Directions Cornbread-Venison Sausage Dressing

1. Preheat oven to 350°F. Lightly grease an 8×8-inch square baking pan.

2. Melt 8 tablespoons (1 stick) of the butter and set aside. Sift flour, cornmeal, sugar, baking powder, and salt together into large bowl .lightly beat egg wit milk in another bowl. Add egg mixture and melted butter to dry ingredients, and mix until just combined. Do not over mix. Scrape into prepared pan and bake until a toothpick inserted into the center of cornbread comes out clean, 20 to 25 minutes. Remove from oven, set pan on a rack, and cool to room temperature. Cornbread may be prepared several days ahead of time. Cover and store in a cool spot.

3. Melt 3 tablespoons of the remaining butter in a skillet, over medium heat. Add onion and sausage, and sauté until onions are translucent, 5 minutes. Add both kinds of chilies, the celery, and carrot, and sauté until tender, 5 to 6 minutes.

4. Break cornbread into small pieces and add to skillet with vegetables, stirring to blend ingredients. Add oregano, salt, pepper, and remaining tablespoon of butter, and stir again. Transfer to a serving dish and keep warm.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51259/a3044/Duck/Molasses–Roasted-Muscovy-Duck-Breast-with-Cornbread–Venison-Sausage-Dressing.html

Posted in Recipes |

Poultry of the Week: Griggstown Goose

Thursday, December 3rd, 2009

Domestic geese (Anser anser domesticus or Anser cygnoides) are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose Anser anser. In eastern Asia, the original domesticated geese are derived from the Swan Goose Anser cygnoides; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks in The Variation of Animals and Plants under Domestication, is of very ancient date, with archaeological evidence for domesticated geese in Egypt 5,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kg, compared to the maximum of 3.5 kg for wild Swan Goose and 4.1 kg for wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight, though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily. Geese have proved resistant to intensive rearing methods, and they remain to be an expensive luxury compared to other poultry like the chicken and domesticated turkey. Geese produce large edible eggs, weighing 120-170 g.[2] They can be used in cooking just like chicken’s eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens – at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One liter is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a “tuned” crispy skin. Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavor can be slightly “gamey”. Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator. Goose schmaltz is very popular in Ashkenazi Jewish cuisine, and the overfeeding of geese to produce this schmaltz is widely considered to be the origin of foie gras in modern Europe. Goose can also be prepared as confit, and the fat used to preserve the meat.

When Aphrodite first came ashore she was welcomed by the Charites (Roman “Graces”), whose chariot was drawn by geese. The geese in the temple of Juno on the Capitoline Hill were said by Livy to have saved Rome from the Gauls around 390 BC when they were disturbed in a night attack. The story may be an attempt to explain the origin of the sacred flock of geese at Rome.

(from http://en.wikipedia.org/wiki/Domestic_goose)

Posted in Food of the week |

Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce

Thursday, December 3rd, 2009

Serves 8

Ingredients

• 1 goose, 10 to 12 pounds, excess fat removed
• Salt and freshly ground black pepper to taste
• 1 tablespoon each crushed juniper berries and grated fresh gingerroot
• 1 orange, zest removed in thin strips, fruit peeled and diced
• 1 rib celery, diced
• 1 onion, quartered
• 1 leek, white part only, split lengthwise
• 4 cups diced mirepoix: mixed carrots, onions, celery and leeks
• 1 bouquet garni: 4 bay leaves, 2 tablespoons dried thyme, 1 tablespoon black peppercorns, and 4 whole cloves, tied in cheesecloth
• 1 quart poaching liquid reserved from legs, or chicken stock
• 1 cup cassis (black currant liqueur)
• 2 shallots, minced
• ½ cup dried red currants
• 1 tablespoon unsalted butter, at room temperature

Directions

1. One day before serving, remove legs from goose at thigh joint, leaving breast on carcass. Rub breast and carcass inside and out with salt, pepper, juniper berries, ginger, and orange zest. Place deiced orange, celery, onion, and leek inside cavity. Prick skin all over, place carcass on a rack, and refrigerate uncovered for 24 hours.

2. While breast is marinating, place legs in a casserole with mirepoix and bouquet garni. Add enough water to cover and bring to a boil over high heat. Reduce heat so liquid just simmers, cover pot, and cook until legs are tender and meat easily pulls away from the bones, at least 2 hours. Remove from heat and let cool. When legs are cool enough to handle, remove skin and bones, and discard. Skim fat from top of poaching liquid; strain liquid and reserve. Shred leg meat and reserve. Legs may be cooked 1 day ahead, covered, and refrigerated.

3. Remove breast from refrigerator and allow to stand for 30 minutes at room temperature. Preheat oven to 475°F.

4. Place goose, breast side up, on a rack in a large roasting pan, and roast for 30 minutes. Turn heat down to 400°F, and continue roasting until skin is golden brown and juices run pale pink when meat is pricked deep in breast, about 35 minutes longer, basting periodically with pan juices. Remove from oven and transfer to a platter. Tent with aluminum foil and let rest.

5. Discard fat from roasting pan and empty contents of carcass and any juices into pan. Pour in 1 quart of the reserved poaching liquid, the cassis, shallots, and currants, and deglaze pan, stirring up all browned particles. Pour into a saucepan and bring sauce to a boil over high heat. Cook until reduced by two-thirds. Strain sauce, season with salt and pepper, and stir in butter. Keep warm.

6. Warm leg meat, and moisten with a little cassis sauce. Place a large spoonful of leg meat in the center of each warmed dinner plate. Remove breast from goose carcass and carve across grain into long angular slices. Drape 3 to 4 slices over leg meat, spoon sauce over, and serve.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess

http://www.dartagnan.com/51267/a3158/Turkey–Goose/Roasted-Holiday-Goose-Breast-and-Braised-Legs-with-Cassis-Sauce.html

Posted in Featured Recipes, Recipes |

Gala Goose

Thursday, December 3rd, 2009

Serves at least 6

Ingredients

• One 9 to 11 lb goose
• 3 tablespoons rendered goose fat
• 1½ cups each coarsely chopped carrots, onions, and celery
• 6 tablespoons all-purpose flour
• 4 cups chicken stock
• 2 cups dry white wine
• 4 sprigs flat-leaf parsley
• Peelings from 1 green apple (optional)
• 6 cloves
• 1 large bay leaf
• 1 ounce dried porcini mushrooms, soaked, cleaned, and coarsely chopped, liquid strained and reserved
• ½ cup dried cherries
• 2 tablespoons Armagnac
• 1 tablespoon red currant jelly
• Salt and freshly ground black pepper to taste

Directions

1. Remove giblets and neck from cavity, pull off any loose fat, and cut off first 2 wing joints, if still attached, and reserve. Wash goose, tie legs together, pick bird all over, and set aside.

2. Put goose fat in a large sauté pan over medium-high heat, and render about 3 tablespoons of fat. Remove and discard remaining fat (or use later). Add giblets, wing pieces, neck, and vegetables to pan. Sauté until vegetables are browned, about 7 to 8 minutes, turning frequently. Sprinkle on flour, adjust heat to medium, and continue cooking until flour is lightly browned, 6 to 7 minutes, stirring often.

3. Pour chicken stock and white wine into a covered roasting dish large enough to hold the goose, and bring to a boil. Add goose, breast side down, pieces of browned goose, and vegetables, parsley, apple peelings, cloves, and bay leaf. Pour in enough water to cover goose by about two-thirds, and bring to a simmer. Whisk a cup of this liquid into the sauté pan, then scrape the thickened liquid back into the roasting pan. Cover pan and cook very gently, regulating heat, if necessary, to keep it just simmering.

4. After an hour, turn goose over, being careful not to break the skin. (A pair of rubber gloves is an easy way to do this.) Poach goose a total of 2 to 3 hours, or until meat is tender when pierced with a fork. Turn off heat and finish immediately, later in the day, or the next day.

5. Recipe may be done ahead to this point.

6. To finish immediately, preheat oven to 450° F.

7. Remove goose from liquid, drain, and place on a rack in a shallow roasting pan. Roast until skin is brown and crispy, about 30 minutes. Take out of oven, and allow to stand for about 5 to 20 minutes.

8. Meanwhile, skim grease from pan liquid and strain to remove pieces of goose, vegetables, and seasonings. Discard pieces of goose and seasonings. Purée vegetables in a blender or food processor, and add back to pan. Boil quickly to reduce liquid by about half.

9. Add porcini and soaking liquid, cherries, Armagnac, and red currant jelly. Season to taste with salt and pepper, and keep warm until needed.

To finish later or the next day, cover pan and set in refrigerator. When ready, remove layer of fat from liquid. Lift out goose and bring liquid to a boil over high heat. Reduce heat to a simmer, then reheat goose in stock for about 10 minutes while preheating oven. Proceed with recipe as above.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3057/Turkey–Goose/Gala-Goose.html

Posted in Recipes |

Risotto of Goose Giblets

Thursday, December 3rd, 2009

Serves 6 as a main course

When slowly simmered, goose giblets impart an extremely mild, even delicate taste to this risotto-like dish. It’s very simple, sine the hot liquid is added all at once, rather than by half cupfuls, and there is no constant stirring involved. The result is a dish that is rich but not overwhelming, filling but not leaden. Serve with a crisp green salad, and either red or white wine, according to your own preference.

Ingredients

• Gizzard, heat, and neck from 1 goose, washed
• 1 large leek, including an inch of green, cleaned
• 2 carrots
• 6 cups cold water
• 1 teaspoon salt
• 6 black peppercorns
• 7 tablespoons rendered goose or duck fat
• 1 medium onion, finely chopped
• 2 cups Arborio rice
• ½ pound white mushrooms, wiped clean, trimmed and sliced
• ¾ cup frozen petite peas, defrosted
• Salt and freshly ground black pepper to taste
• Chopped flat-leaf parsley, to garnish

Directions

1. Combine gizzard, heat, neck, leek, carrots, and cold water in a saucepan. Add 1 teaspoon salt and peppercorns, and bring to a boil over high heat. Turn heat down and simmer, partially covered, until meats are tender, about 1 hour. Keep piping hot.

2. Heat 5 tablespoons of the goose fat in a heavy medium-size saucepan over medium heat. Add onion and gently sauté until translucent. Stir in rice, turning to coat all kernels, and cook until they turn opaque and begin to swell. Pour all but ¼ cup of the hot stock through a strainer into rice, stir once, cover pan tightly, and simmer until liquid is absorbed and rice is tender, about 20 minutes.

3. Meanwhile, heat the remaining 2 tablespoons goose fat in a skillet over medium high heat. Stir in mushrooms and sauté until just limp. Chop gizzard and heat into small pieces, and remove meat from neck. Keep meats warm in a little of the stock.

4. Stir peas, giblets, and mushrooms into risotto. Season with salt and pepper. Sprinkle with parsley, and serve at once.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51267/a3141/Turkey–Goose/Risotto-of-Goose-Giblets.html

Posted in Recipes, Uncategorized |

Griggstown Farm Market Newsletter December 3, 2009

Thursday, December 3rd, 2009

Make it a Griggstown Christmas! Place your orders now for Christmas pick-up of our gourmet goose, delicious duck, or terrific turkey. Oven-ready options are available! Place your order over the phone or stop in our Market.

In-Store Seasonal Produce:

• Acorn Squash
• Easter Egg Radishes
• Butternut Squash
• Fennel
• Garlic
• Leeks
• Griggstown Spicy Mesclun Mix & Winter Mix
• Mushrooms (Portobello, Crimini, Shiitake)
• Red & Yellow Onions
• Red Bliss Potatoes
• Russet Potatoes
• Sweet Potatoes
• Shallots
• Swiss Chard
• Yellow Squash

Herbs:

• Parsley
• Thyme
• Winter Savory

Poultry of the Week: Griggstown Goose

Domestic geese (Anser anser domesticus or Anser cygnoides) are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the Greylag Goose Anser anser. In eastern Asia, the original domesticated geese are derived from the Swan Goose Anser cygnoides; these are now known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species, and/or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between them.

The domestication, as Charles Darwin remarks in The Variation of Animals and Plants under Domestication, is of very ancient date, with archaeological evidence for domesticated geese in Egypt 5,000 years ago. They are much larger, and they have been selected for that larger size, with domesticated breeds weighing up to 10 kg, compared to the maximum of 3.5 kg for wild Swan Goose and 4.1 kg for wild Greylag Goose. This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. This also completely prevents flight, though geese will run and flap their wings when startled, and may get a foot or so in the air momentarily. Geese have proved resistant to intensive rearing methods, and they remain to be an expensive luxury compared to other poultry like the chicken and domesticated turkey. Geese produce large edible eggs, weighing 120-170 g.[2] They can be used in cooking just like chicken’s eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goosemeat contains much more fat than turkeys or chickens – at least 500 ml (around one pint) of fat may be rendered from an average-sized goose during cooking. One liter is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a “tuned” crispy skin. Roast goose is a traditional Christmas food in Scandinavia, Germany, Ireland and the UK.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavor can be slightly “gamey”. Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator. Goose schmaltz is very popular in Ashkenazi Jewish cuisine, and the overfeeding of geese to produce this schmaltz is widely considered to be the origin of foie gras in modern Europe. Goose can also be prepared as confit, and the fat used to preserve the meat.

When Aphrodite first came ashore she was welcomed by the Charites (Roman “Graces”), whose chariot was drawn by geese. The geese in the temple of Juno on the Capitoline Hill were said by Livy to have saved Rome from the Gauls around 390 BC when they were disturbed in a night attack. The story may be an attempt to explain the origin of the sacred flock of geese at Rome.

(from http://en.wikipedia.org/wiki/Domestic_goose)

Recipes:
Roasted Holiday Goose Breast and Braised Legs with Cassis Sauce
Gala Goose
Risotto of Goose Giblets

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