If there's a substantial chance of such use, the offer
probably oughtn't be made. I'd not be inclined to give
someone a crowbar or firearm, but one is one's brother's
keeper only to a degree.
Indeed.
Sometimes we do beyond what's necessary, but that tends
to frustrate one more than help the other. I have strong
disdain for those who do not try at all, though.
So far it doesn't seem to have lost sight of all of Robert Wegman's basic tenets.... and there is a focus by Danny and his girls on
keeping
quality up, along with sustainability and high nutrition (even if
those
do tend to be buzzwords nowadays)....
Sure, they're buzzwords, but so are freedom and truth.
True, and if actually followed, a good thing... :)
As are quality, sustainability, and good nutrition.
I was including those in my if followed good thing statement... :) So
far they do seem to be actually following... at least one of the girls
is rather passionate about the sustainability and the nutrition... and
the quality pretty much flows from that....
Plus they appear to be keeping their employees pretty
happy. The one in Williamsport was a little doubtful
on several fronts, though.
people thinking - these are vermin for one and an introduced
species, thus undeserving of protection for two.
And tasty, for three.... ;) A certain percentage could be made
available for dinner, and make probably just about everybody happy... ;)
The massive silliness people exhibit toward wild (and
even domesticated) animals can be astounding.
Much too true... It was a little reassuring to hear from Jim that
Canada has two hunting seasons on them, and during the season, he's
allowed 15 geese per day.... with no limits (other than practicability) imposed on the aboriginals... :)
There is such a thing as overharvesting as well.
Maybe the fish and wildlife authorities keep an eye
on things and have a dynamic management scheme,
similar to what the Alaskans do with their salmon
quotas, which can change from time to time, with some
days or perhaps weeks closed altogether.
... Dew knot trussed yore spiel chequer. Missed steaks rebound their.
And we needn't increase the chance of missed steaks.
We miss enough of them anyway without trying.
Indeed. :)
Missing a steak, well that's a shame.
DUCK WITH BLACK PEPPERCORN SAUCE
Categories: game, main, poultry
Serves: 8
3 Tb sweet butter
2 shallots, minced
1 vanilla bean, split and scraped
3 Tb unsulfured molasses
2 ts fresh cracked black peppercorns
2 1/2 c duck stock
2 Tb arrowroot or cornstarch
3 Tb dry, spicy red wine
1/2 c Madeira
2 5 lb ducks
salt and pepper to taste
Wilt shallots in 1 Tb butter. Add vanilla bean, molasses [I'd
omit or cut the molasses and use something like Marmite instead],
pepper, and stock. Simmer 15 min. Strain and return sauce to pan
with vanilla bean [I'd be tempted to get rid of the bean here].
Blend arrowroot with wine. Beat into sauce base and simmer 3-4 min
until slightly thickened. Set aside. May be made ahead to here.
Season duck cavities with s&p. Pierce skin around lower breast,
back, and thighs. Truss duck and place breast side up on rack in
shallow roasting pan. Bake at 425F for 15 min. Reduce heat to 350F
and roast duck 30 min; then turn over and roast another 30 min.
Remove fat with bulb baster as ducks roast. Turn duck breast side
up again and roast 10-15 min longer for medium rare. For well done
cook until juices run pale yellow. Remove trussing, place ducks
ducks on heated platter, and keep warm. May be roasted in morning,
if desired, and reheated at 300F for 30 min before serving.
Add Madeira to defatted roasting pan and scrape brown bits from
bottom and reduce liquid to 3 Tb. Strain into prepared sauce,
simmer 2 min and swirl in remaining butter. Remove vanilla bean
before serving. Sauce can be completed earlier in day and
reheated at serving.
www.alderbrook.com/recipes/zinpoult.htm
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