Me 2... I can tell it is porchetta, but having never made one, I am in awe of the genius that is cookie. AND I want a freakin' recipe!

Porchetta:
1 "svineslag" I cant figure the english name out. But its the meat of the pig.
Fresh bread crumbs
6-7 garlics
Parsley
Oregano
leaves
Rosemary
Shallots
Lemon Zest
Salt, pepper and coriander

Roll it up and bind it. Put it on the grill.

Is the original recipe, we forgot a bunch of stuff, lemon and breadcrumbs, my friend had forgotten to buy parsley. And dried bayleaves is just plain stupid for this.

It was however still very very good.

We gave it 2 hours on the grill, 2 degress celsius is fine grilling weather imo. Turning it often. I think we used too much coal/too much heat, I think 3-4 hours is better, so that the fat can melt better and everything can turn into awesomeness.

i have no idea what the name of the cut cookie is mentioning but you could also pinwheel cut a full loin or tenderloin like that.

looks wonderful.

Loin wouldnt have the crackling crust?

Its the same cut that can be used for "rolled seasoned meat". That is the translation I get, but I have a feeling it is a very danish thing.

Rolled seasoned meat:

yeah ive never seen anything like that before... is it raw or cured?

OK, I have a whole duck defrosting in my fridge as we speak. I will be roasting this animal in the next couple of days.

Roast duck is one of God's ways of expressing his love for us. I don't want to sully that emotional interaction by ruining our feathery and succulent friend.

Never roasted a duck before.

Guidance, please.

i suggest you you first quarter the duck and brine it for a couple hours. Then steam it for about 45 minutes and then sear it on some castiron and put it in a 450-500 deg. oven until its med. rare.

duck is really easy to overcook imo and ive found this gives the best results.

fwiw this is Alton Brown's preperation.
If you want the duck fat from the steamer let the fat solidify and you can piece it away from the water pretty easily. toss some red potatoes in the duck fat and some chopped rosemary and garlic and mmmmm.



if you still want to roast it whole i still suggest you brine it, cover the breasts in some foil and put it in the hot oven for about 45min to an hour. maybe stick some herbs and lemon up the butt.

I've always thought Alton's technique was clever. You can go to foodtv.com and enter Mighty Duck for the entire recipe. It won't be med rare using this method and you wouldn't want the legs or thighs to be that temp, in any event.

Svineslag= pork belly. It's one of the cuts we cure bacon from.

Got it. Doesn't sound too tough. Maybe I'll try to remember to take pics and post.

A little nervous...don't want to defile the duck.

well yeah i guess more medium to medium well depending on how long you steam and roast. Ive still gotten close to med rare using this method though.


The easiest way rush is to put a collander in a big stock pot with about an inch of water in the bottom and put the duck pieces in that.

btw if you plan on doing some more ducks, save the wings....they make killer buffalo wings. every 4-5 ducks i make a batch and they're wonderful. I hate wasting anything on such a pricey protien.

Wings make great stock. I mainly use wings for my chicken stock.
Back to the duck recipe. Anytime you steam something for any length of time, it will end up being cooked through. This is the idea behind Alton's concept. Most of the fat will be rendered and the meat will be nearly finished. You simply crisp it up in the hot oven to give it the caramelized flavor of roasting.
BTW I had lunch sitting next to Alton at the downstairs bar at NECI when he was visiting his culinary Alma Mater.We had a nice little chat. Good guy. Same guy you see on TV.

meh...ive steamed a duck to just before med rare and roasted to med. before. I just pretty much halved altons time. You're right though its not really the best method to do this with and no you probably dont want anything other than the breast underdone. For the full bird though I think this is a great technique.

If you're really looking for that medium rare breast Rush then I suggest brining the breast alone and just searing it off and then pop it in the oven like a steak. all these other methods are your basic poultry methods where you usually wouldnt want anything pink.


cookie... i know that other countries are a lot less apprehensive when it comes to poultry and doneness... I think it has to do with the horrible way we raise our food... do you guys typically have these problems too or is medium chicken as tabboo there as it is here?

fwiw ive seen raw chicken sashimi on TV before...i think it was in Japan...apparently extremely fresh and organic chicken is fine to eat raw...who knew?

I prefer to use the whole carcass for my stock...i like to roughly chop it up into boney chunks so the marrow will help flavor and thicken from the gelatin in it. wings work too...i just like frying them up.

I find that even if I'm not interested in making whatever Alton has on Good Eats, I always learn something from watching. I'm a fan and regret it took me so long to start following him.

I know Food Network has changed my cooking a lot. I imagine that's true for many of their viewers. Of course, we also have the negative effect of watching something like a Diners "best burgers" episode and getting out of bed, dressed, and heading to town because you just have to have one.

I don't know, maybe its just me but raw chicken just doesn't taste that good.

you've actually had this? i assume outside the US? or do you mean you think it wouldnt taste good?....fwiw i doubt it would either unless maybe cut super thin and wraped around something flavorful like scallions or something.

Chicken and Pork with core temp under 75 degress celsius cannot be served in restaurants here. Or that is the law atleast.

Im pretty sure one can test for salmonella, but since not every chicken is tested, it is safest just to tell people to heat it enough to kill everything, including the meat. This is just a guess to be honest.

This is today's classic treatment of duck breast. If Rushmore is only cooking for himself, or one other person, he might consider treating the breast and legs as two separate dishes and two separate meals, using Alton's technique for the legs and thighs and this one for the breasts.

Yeah, I found this picture on a food blog I read and immediately googled "Las Vegas lobster roll." Was eating a delicious one two hours later.

holy **** that looks good.

I KNOW. That isn't a professional photograph either, that's just the food blogger's picture.

oh btw...i had my very first fish taco last night. A friend of mine's girlfriend made them.

fresh white bass, coleslaw, avacado and mango salsa and a cucumber spread wrapped in a a whole wheat tortilla.

I didnt think i was going to like it but it was really freakin good.

Wow. Checks flights to Vegas.

Leftover porchetta + spring onion + courcette