Boning a Bird

If you can get two then it really is more fun and you have extra time to play.

Recently I purchased many a bird to teach how to bone out and make the most of our portions. One per person is never enough though, two and you can see progress. Three and it becomes ‘old hat’. Purchasing whole and butchering is really important when working with any produce. The stocks and sauces from bones and broths are vital, just ask my old friends at Bone Daddies.

They make a living behind a curtain in Soho selling the best bowls with rarely any wastage. They experimented with serving just pork bones on the menu, when drenched in sweet chilli and sesame they become the vehicle for the flavour and the cutlery at the same time. A dish you have to order every time just to see the how and why.

Playing like this can be fun, it feels like you can do no wrong. Just hang out with a sharp(ish) knife, grab a brew or two and some twine and start stuffing and rolling like a rockstar.

You need not be fearful, when you can butcher a whole bird you can see how simple it is to work with. Breaking something down into its individual components teaches how the whole comes together. We can understand the nuances of both breed and chef.

Duck vs chicken, turkey vs quail. All perfect in their own style, yet completely different in the science of cooking. Buying multiples of anything allows mistakes from the first fixed on the second.

Duck Breast with a Jammy Jus

Sweet with meat (especially gamey meats or something we have hung a little too long!).

Get your duck breast up to room temperature.
Do the same for your skillet or pan.
Season the duck generously.
Lay skin side down into the un-oiled pan.
Place the pan onto a medium to low heat.
Cooking low and slow to start will render all of the thick delicious fat out of the skin and into the pan.
Pour away any excess fat if it becomes too deep. (do keep this for cooking other things in at a later date though)
When the skin is golden and perfect, flip that bird with a spoon and some delicate hands.
Pour a little stock or broth into the pan to deglaze.
Add a good generous spoonful of your favourite jam or jelly.
Allow the duck to continue cooking to your desired temperature. (I like it a lovely moist pink hue myself)
Taste and adjust your sauce as needed.
I have served this with all multitude of irony greens and starchy rich carbs and it works every time.

March 1, 2021
Share on facebook
Share on google
Share on twitter

Josh White

Josh has been in kitchens since his rambunctious teens. Simply looking to give people the best ‘insert dish here’ experience whilst giving us access to great food and dining.

Funemployed

Josh White

Quick Feeds

Josh White