We plated the Confit peaces in a mixed green salad with a light Vinaigrette and fresh oranges. A very nice combination.
The procedure of making Duck Confit: First removed all excess fat from duck parts. Now we cured the Duck parts in 2 parts Salt to 1 Part Sugar and put it skin side up for 1 day in the cooler to that the cure penetrates. We use both salt and sugar on our curing so that the meat does not become to salty. This curing process diminishes the moist in the meat and inhibit bacteria growth.
Obs: most hazardous bacteria needs a minimum of 8% moist in order to grow. The stronger the cure, the dryer the meat gets.
In this case we did not need our meat to reach a moist as low as 8% since once we removed it from the salt we bathed it in clean chilled water for 1 hour to get rid of excess salt and then cooked all parts in duck fat for 2 to 4 hours, until the meat became tender and unsticking from the bones.
As usual Boris (our starter) produced us some wonderful baguette for this meal.
A Vegetarian Consomme that accompanied our veal. We used a vegetable stock and egg whites in order to clarify it. The clarification process takes quite long, since we cannot strain the scum through the Chinoise (fine China Cap) lined with cheese cloth. The final product was tasty and light.
Our final plated Veal Parmegianna Veal Cuttlet. The combination of the juicy meat, fresh tomato sauce, fresh Mussarela Cheese and seasoned crunchy breading was amazing! Loved it!
Pan Frying our Veal.
Simple breading procedure: Flour (take excess away), Egg Wash (equal parts of egg and milk or egg and water, drip excess away) and finally Bread Crumbs (remove excess bread crumbs and season your bread crumbs with your choice of seasoning. We seasoned ours with chopped fresh parsley, garlic, salt and pepper).
If working with a dry breading product, give it an egg wash dip before the flour, so that it sticks.
Wild Game week is very intense in terms of flavors and variety. Today we made Breaded Veal Cutlets and Duck Confit with the left over duck legs and thighs from our yesterday's duck. Unlike a normal veal raising, the veal we use is a veal borne from a humanely treated cow that was raised in our local farm in a nice big pasture eating grass and natural food and moving freely. Our her calf was then allowed to play and be a baby until he was one or two years old. This is the main reason we have to pound the meat before pan frying it, it had connective tissue (muscle tissue) that has to be broken up.
Besides that, we are also using our duck legs and thighs since we do not want to waste any of the products we are consuming.
This is one of the philosophies of Farm To Table: using all parts of food, not wasting, using local ingredients, in season, with no antibiotics, chemicals or hormones, enjoying food for what it is, as simple as that, and supporting local farmers.
Bellow we are ready to do the simple breading procedure to or veal cutlets.
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