By Piero Macola
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Rest for 5 mins. Duck: Stew as indicated for chicken. Remove excess fat before serving. Wild duck: Brown the meat all over. Add liquid and cook at 325ºF (160ºC) for 2–2½ hours, or until tender. GOOSE AND WILD GOOSE Goose: Broil breast for 5 mins per side. Cook for 10–15 mins skin-side down. Rest for 5 mins. Wild goose: Only broil young wild goose. Serve rare. Goose: Sear breast for 5 mins per side. Cook for 15–20 mins skin-side down. Rest for 5 mins. Wild goose: Only broil young wild goose. Serve rare.
CARVING CHICKEN AND MEDIUM-SIZED BIRDS All parts of a chicken and domestic duck will be tender. But on some game birds, the legs, and in particular the drumsticks, can be tough and sinewy. REMOVE STRING AND SKEWERS Remove any skewers, trussing strings, or elastic bands before carving. If possible, remove any netting, although be aware that sometimes this causes rolled meat to fall apart. 1 Bend the legs outward and remove them at the joint. Serve whole or divide into drumsticks and thighs. 36 M E AT K N OW - H OW C A R V I N G P O U LT R Y 2 Carve the breast into slices, starting at the thicker (neck) end (see Step 5, opposite).
38 2 Cut the meat across the grain into slices. Repeat on the other side, if it’s a full saddle. Turn the meat over and remove the ﬁllet(s), if there are any. Slice on the slant, across the grain, and serve each person some loin and some ﬁllet. M E AT K N O W - H O W C A R V I N G C U T S O F M E AT CARVING A WHOLE LEG ON THE BONE A whole leg is much easier to carve if the pelvic bone (or aitch bone) has been removed before cooking. If it hasn’t, ask the butcher to do this, or follow the instuctions on p293.
Aller simple by Piero Macola