Another real nice weekend, biked at the beach.
Garlic:
Harvested 97 new heads of garlic, last fall (October 13, 2013) we planted 98 cloves, not a bad result. We still have some garlic left from the last harvest, though it has been sprouting for awhile.
The spinach and lettuce were done and so we moved the zucchini to the garlic bed and the eggplant plants to the barrel planter.
Smoked Duck:
Brined and smoked a duck this weekend.
Bought a whole 5 lb duck, separated breasts(they were a bit thin) and leg/thighs, rendered fat from all the remaining skin, everything else went in the freezer for stock.
Brine:
0.7 liters water
60 g kosher salt
16 g sugar
7 g pink salt
2 cloves of garlic, halved
bunch sage, smooched
bunch thyme, bruised
3 bay leaves, man-handled
3 g juniper berries, stepped on
1/2 cup Madeira
Receipe from Charcuterie by Michael Ruhlman & Brian Polcyn
Sat the breasts and leg/thighs in the brine for 6 hours.
Let them rest in the fridge for 12 hours
Smoked them for 2 hours using Mesquite.
Came out very tasty, ate the smaller of the 2 leg/thighs for lunch Saturday and Sunday.
Last time I just brined the breasts.
Estate Management:
Minimal this weekend.
Put shade cloth in the skylights, filled a crack betwixt the sidewalk and the curb cut with cement, light gardening, mowed the east lawn.
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