Duck Meat Quotes

I waited for him to come out. He didn't. I considered going in after him, but knew the fact that I had readied myself to kill him did not mean that he had readied himself to die.

I think when you VOTE, you should be handed synthetic duck meat on a stick for participating in The FREEDOM Ritual. Sure, the charred meat will be made up of ground-up bugs, but the flavoring, that is 100% organic chemicals of unknown origin—and that’s as real as America.

The best sorts of leftover meals are those that are glorified picnics. Alongside the cold meats, you need a good purchased pâté en croûte—one made with veal or duck would be just the thing. Also put on the table some salad and bread.

Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.

North Korea is a famine state. In the fields, you can see people picking up loose grains of rice and kernels of corn, gleaning every scrap. They look pinched and exhausted. In the few, dingy restaurants in the city, and even in the few modern hotels, you can read the Pyongyang Times through the soup, or the tea, or the coffee. Morsels of inexplicable fat or gristle are served as 'duck.' One evening I gave in and tried a bowl of dog stew, which at least tasted hearty and spicy—they wouldn't tell me the breed—but then found my appetite crucially diminished by the realization that I hadn't seen a domestic animal, not even the merest cat, in the whole time I was there.

You no longer hit bugs when you drive. Where have all the insects gone? My ducks didn't eat ALL the bugs, so where are they? They are all in your NEW hamburger-flavored synthetic meat products. Add "cheese" for ONLY 99 cents.

What if a slumber retailer merged with a hamburger substitute to form a new store called Bed, Bath, and Beyond Meat? It would be the opposite of what ducks make, which is real sleep products (feather pillows) and real food (eggs).

If it walks like a duck and quacks like a duck, it probably is a duck. If it’s a duck, it’s likely to swim, fly, have a back off which water rolls, and contain meat that’s tasty when wrapped in a pancake with scallions and hoisin sauce.

Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!

Why aren’t more news articles written about duck farms? Is it because the end product doesn’t produce obscene violence? It’s true, people do stab each other over spicy chicken sandwiches, but think of the savagery over my eggs that’ll take place when all that’s left in the grocery store is Beyond Meat.

Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don’t know because they don’t learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.

The Domizien closed in on her, swords and daggers poised. She launched forward, her sword piercing a demon’s heart, and reminding her of one of those cultured meat shish kebabs she used to devour after class. Yum. She swung the Ngulu to her right, decapitating not one but two creatures and using the momentum to spin-kick a fourth demon, knocking it out. She ducked, a sword missing her neck by a whisker before she shish kebabbed the last demon and took off toward Shadow.

No set of numbers can tell the whole story, but when it comes to the annual slaughter of farmed animals, the numbers have such an oppressive weight that they can easily overwhelm the stories behind them: 69 billion chickens, 1.5 billion pigs, 656 million turkeys, 574 million sheep, 479 million goats and 302 million cows. In total, 72.5 billion farmed animals were killed for human consumption in 2018. Ten times the global human population, slaughtered every year. Nor does this number include the ducks, rabbits, horses, geese, kangaroos, bison and other land animals killed so that we can eat their meat, And what about the fishes?

Mrs. Carnegie and I had dinner at a friend’s house in Chicago. While carving the meat, he did something wrong. I didn’t notice it; and I wouldn’t have cared even if I had noticed it. But his wife saw it and jumped down his throat right in front of us. “John,” she cried, “watch what you are doing! Can’t you ever learn to serve properly!” Then she said to us: “He is always making mistakes. He just doesn’t try.” Maybe he didn’t try to carve; but I certainly give him credit for trying to live with her for twenty years. Frankly, I would rather have eaten a couple of hot dogs with mustard—in an atmosphere of peace—than to have dined on Peking duck and shark fins while listening to her scolding.

While Walter piled food on his plate, he and Atticus talked together like two men, to the wonderment of Jem and me. Atticus was expounding upon farm problems when Walter interrupted to ask if there was any molasses in the house. Atticus summoned Calpurnia, who returned bearing the syrup pitcher. She stood waiting for Walter to help himself. Walter poured syrup on his vegetables and meat with a generous hand. He would probably have poured it into his milk glass had I not asked what the sam hill he was doing. The silver saucer clattered when he replaced the pitcher, and he quickly put his hands in his lap. Then he ducked his head. Atticus shook his head at me again. “But he’s gone and drowned his dinner in syrup,” I protested. “He’s poured it all over—” It

It's different from both chicken and duck. It's flavorful and tender. Lots of umami.' 'The skin is crispy like Peking duck, but the flesh is so moist and creamy.' 'I've never eaten anything like this before! The stuffing in the middle is out of this world. Did you make it all from scratch? I'd love the recipe. Will you give it to me later?' Rika was the last to pick up her fork and tuck in to the meat. The first thing she experienced was simple relief that the pink flesh was sufficiently cooked. It had a unique fragrance to it, which made her think of walking along a path with fallen leaves crunching underfoot, and its clear juice filled her mouth. The stuffing of mochi rice, mince and pine nuts, now swollen with all the turkey juice and butter it had soaked up, had a sticky texture and a concentrated richness of flavor totally different to before it had been stuffed, which made Rika feel that she wanted to carry on eating it forever.

The ducks of Mackinac Island are apparently not easily taken down. “Found a portion of the Lungs as large as a turkey’s egg protruding through the external wound, lacerated and burnt, and below this another protrusion resembling a portion of the Stomach, what at first view I could not believe possible to be that organ in that situation with the subject surviving, but on closer examination I found it to be actually the Stomach, with a puncture in the protruding portion large enough to receive my forefinger, and through which a portion of his food that he had taken for breakfast had come out and lodged among his apparel.” Thus reads Beaumont’s somewhat windy account of the injury. Through that puncture—and in the slop of half-digested meat and bread suddenly visible in the folds of St. Martin’s wool shirt—lay Beaumont’s ticket to the spotlight of national renown. Italian digestion experimenters had pulled food in and out of live animal stomachs, soaked it up in sponges on strings, even regurgitated their own dinners, but St. Martin’s portal presented an unprecedented opportunity to document the human juices and processes in vivo.

HERE ARE MY TEN BEEF NOODLE SOUP COMMANDMENTS: 1. Throw out the first: always flash-boil your bones and beef to get the “musk” out. I’ve gone back and forth on this a lot. I would sometimes brown the meat as opposed to boil, but decided in the end that for this soup, you gotta boil. If you brown, it’s overpowering. The lesson that beef noodle soup teaches you is restraint. Sometimes less is more if you want all the flavors in the dish to speak to you. 2. Make sure the oil is medium-high when the aromatics go down and get a slight caramelization. It’s a fine line. Too much caramelization and it becomes too heavy, but no caramelization and your stock is weak. 3. Rice wine can be tricky. Most people like to vaporize it so that all the alcohol is cooked off. I like to leave a little of the alcohol flavor ’cause it tends to cut through the grease a bit. 4. Absolutely no butter, lard, or duck fat. I’ve seen people in America try to “kick it up a notch” with animal fats and it ruins the soup. Peanut oil or die. 5. Don’t burn the chilis and peppercorns, not even a little bit. You want the spice and the numbness, but not the smokiness. 6. After sautéing the chilis/peppercorns, turn off the heat and let them sit in the oil to steep. This is another reason you want to turn the heat off early. 7. Strain your chilis/peppercorns out of the oil, put them in a muslin bag, and set them aside. Then add ginger/garlic/scallions to the oil in that order. Stage them. 8. I use tomatoes in my beef noodle soup, but I add them after the soup is finished and everything is strained. I let them hang out in the soup as it sits on the stove over the course of the day. I cut the tomatoes thin so they give off flavor without having to cook too long and so you can serve them still intact. 9. Always use either shank or chuck flap. Brisket is too tough. If you want to make it interesting, add pig’s foot or oxtail. 10. Do you. I don’t give you measurements with this because I gave you all the ingredients and the technique. The best part about beef noodle soup is that there are no rules. It just has to have beef, noodle, and soup. There are people that do clear broth beef noodle soup. Beef noodle soup with dairy. Beef noodle soup with pig’s blood. It would suck if you looked at my recipe and never made your own, ’cause everyone has a beef noodle soup in them. Show it to me.

Over the next two hours, we sampled from cheese plates, charcuterie platters, salads, roasted vegetables, tarts, and two risottos. I knew we were nowhere near done, but I was glad I'd worn a stretchy, forgiving dress. Next came the pastas, spring vegetables tossed with prawns and cavatappi, a beautiful macaroni and cheese, and a lasagna with duck ragù. It didn't end there---Chloé began to bring out the meats---a beautiful pork loin in a hazelnut cream sauce, a charming piece of bone-in chicken breast coated in cornflakes, a peppery filet mignon, and a generous slice of meat loaf with a tangy glaze. My favorite was the duck in marionberry sauce---the skin had been rubbed with an intoxicating blend of spices, the meat finished with a sweet, tangy sauce. It tasted like summer and Oregon all at once. We planned to open in mid-August, so the duck with fresh berries would be a perfect item for the opening menu. While I took measured bites from most of the plates, I kept the duck near and continued to enjoy the complex flavors offered by the spices and berry. Next came the desserts, which Clementine brought out herself. She presented miniatures of her pastry offerings---a two-bite strawberry shortcake with rose liqueur-spiked whipped cream, a peach-and-brown-sugar bread pudding served on the end of a spoon, a dark chocolate torte with a hint of cinnamon, and a trio of melon ball-sized scoops of gelato.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

Imagine… There’s a roast goose in Hong Kong—Mongkok, near the outskirts of the city, the place looks like any other. But you sink your teeth into the quickly hacked pieces and you know you’re experiencing something special. Layers of what can only be described as enlightenment, one extraordinary sensation after another as the popils of the tongue encounter first the crispy, caramelized skin, then air, then fat—the juicy, sweet yet savory, ever so slightly gamey meat, the fat just barely managing to retain its corporeal form before quickly dematerializing into liquid. These are the kinds of tastes and textures that come with year after year of the same man making the same dish. That man—the one there, behind the counter with the cleaver—hacking roast pork, and roast duck, and roast goose as he’s done since he was a child and as his father did before him. He’s got it right now for sure—and, sitting there at one of the white Formica tables, Cantonese pop songs oozing and occasionally distorting from an undersized speaker, you know it, too. In fact, you’re pretty goddamn sure this is the best roast goose on the whole planet. Nobody is eating goose better than you at this precise moment. Maybe in the whole history of the world there has never been a better goose. Ordinarily, you don’t know if you’d go that far describing a dish—but now, with that ethereal goose fat dribbling down your chin, the sound of perfectly crackling skin playing inside your head to an audience of one, hyperbole seems entirely appropriate.

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

You’re going to do great,” Lizzy said as they reached the mini Tiki bar. The air was cool in the high fifties and the scent of various meats on the grill filled the air. Even though they’d had the party catered, apparently Grant had insisted on grilling some things himself. “I wouldn’t have recommended you apply for it otherwise.” Athena ducked behind the bar and grinned at the array of bottles and other garnishes. She’d been friends with Lizzy the past couple months and knew her friend’s tastes by now. As she started mixing up their drinks she said, “If I fail, hopefully they won’t blame you.” Lizzy just snorted but eyed the drink mix curiously. “Purple?” “Just wait. You’ll like it.” She rolled the rims of the martini glasses in sugar as she spoke. “Where’d you learn to do this?” “I bartended a little in college and there were a few occasions on the job where I had to assist because staff called out sick for an event.” There’d been a huge festival in Madrid she’d helped out with a year ago where three of the staff had gotten food poisoning, so in addition to everything else she’d been in charge of, she’d had to help with drinks on and off. That had been such a chaotic, ridiculous job. “At least you’ll have something to fall back on if you do fail,” Lizzy teased. “I seriously hope not.” She set the two glasses on the bar and strained the purple concoction into them. With the twinkle lights strung up around the lanai and the ones glittering in the pool, the sugar seemed to sparkle around the rim. “This is called a wildcat.” “You have to make me one of those too!” The unfamiliar female voice made Athena look up. Her eyes widened as her gaze locked with Quinn freaking Brody, the too-sexy-man with an aversion to virgins. He was with the tall woman who’d just asked Athena to make a drink. But she had eyes only for Quinn. Her heart about jumped out of her chest. What was he doing here of all places? At least he looked just as surprised to see her. She ignored him because she knew if she stared into those dark eyes she’d lose the ability to speak and then she’d inevitably embarrass herself. The tall, built-like-a-goddess woman with pale blonde hair he was with smiled widely at Athena. “Only if you don’t mind,” she continued, nodding at the drinks. “They look so good.” “Ah, you can have this one. I made an extra for the lush here.” She tilted her head at Lizzy with a half-smile. Athena had planned to drink the second one herself but didn’t trust her hands not to shake if she made another. She couldn’t believe Quinn was standing right in front of her, looking all casual and annoyingly sexy in dark jeans and a long-sleeved sweater shoved up to his elbows. Why did his forearms have to look so good? “Ha, ha.” Lizzy snagged her drink as Athena stepped out from behind the bar. “Athena, this is Quinn Brody and Dominique Castle. They both work for Red Stone but Dominique is almost as new as you.” Forcing a smile on her face, Athena nodded politely at both of them—and tried to ignore the way Quinn was staring at her. She’d had no freaking idea he worked for Red Stone. He looked a bit like a hungry wolf. Just like on their last date—two months ago. When he’d decided she was too much trouble, being a virgin and all. Jackass. “It’s so nice to meet you both.” She did a mental fist pump when her voice sounded normal. “I promised Belle I’d help out inside but I hope to see you both around tonight.” Liar, liar. “Me too. Thanks again for the drink,” Dominique said cheerfully while Lizzy just gave Athena a strange look. Athena wasn’t sure what Quinn’s expression was because she’d decided to do the mature thing—and studiously ignore him.

NOURISHING TRADITIONAL FOODS Proteins: Fresh, pasture-raised meat including beef, lamb, game, chicken, turkey, duck and other fowl; organ meats from pastured animals; seafood of all types from deep sea waters; fresh shellfish in season; fish eggs; fresh eggs from pastured poultry; organic fermented soy products in small amounts. Fats: Fresh butter and cream from pasture-fed cows, preferably raw and cultured; lard and beef, lamb, goose and duck fat from pastured animals; extra virgin olive oil; unrefined flax seed oil in small amounts; coconut oil and palm oil. Dairy: Raw, whole milk and cultured dairy products, such as yoghurt, piima milk, kefir and raw cheese, from traditional breeds of pasture-fed cows and goats. Carbohydrates: Organic whole grain products properly treated for the removal of phytates, such as sourdough and sprouted grain bread and soaked or sprouted cereal grains; soaked and fermented legumes including lentils, beans, and chickpeas; sprouted or soaked seeds and nuts; fresh fruits and vegetables, both raw and cooked; fermented vegetables. Beverages: Filtered, high-mineral water; lacto-fermented drinks made from grain or fruit; meat stocks and vegetable broths. Condiments: Unrefined sea salt; raw vinegar; spices in moderation; fresh herbs; naturally fermented soy sauce and fish sauce.

As the coronation guests took their place, the kitchen staff brought in an array of culinary wonders: roast duck with skin crisped to caramelized perfection; turtle soup and roast bear paw; crab apples in honey; dumplings stuffed with everything from meat, to wild greens, to sweetened lotus paste, and molded to resemble goldfish, butterflies, and flowers.

So, dinner for thirty-five, forty people. Dagou flips through his notebook. All of his earlier plans now are meager and uninteresting, except for the fresh ducks brining in the refrigerator. Brenda has never eaten Peking duck. He imagines her biting into the finest, most crackling chestnut skin. Enjoying, in addition, a few banquet plates to keep it company. Cold chicken, and the hollow-hearted greens. Plus the stew he promised Winnie. And chicken. He's already reserved the chicken, but his mother believes in combining flavors, she believes in many meats. He has promised her seafood---he can go to the seafood truck. For shrimp to accompany. There must be a shrimp dish---shrimp with mounds of diced ginger and scallions, or salted shrimp in the shell---or both, perhaps. Also, a second seafood dish. To serve only shrimp would be petty and small. Shrimp themselves, so very small. What else? Fish, of course---he's been planning to have fish all along. Soft-shell crab? He imagines how Brenda will glow when he serves platter after platter of soft-shell crab. Of course, she's never tasted it---he knows this because every bit of Chinese food she's ever eaten came from his own hands. He imagines her crunching through the crisp shell.

Do/Do Not I sniff the blooming tiger lily, two tongues sprung open from one mouth. I poison the river unintentionally. I walk on the designated paths. I splice the mountain, its body and mouth gaping. I collect rainwater in a wheelbarrow. I line the whale’s belly with gifts until they rupture its stomach. I water the strawberries. Again I fill my gas tank with dead things, generations spun together until shiny. I feed the ducks fresh lettuce. I maneuver the dead squirrel on the road, mark the moment when creature becomes meat. I accept that my love is a poisonous flower, routinely fatal. I calculate the force of loving in each glittering death. All day on this land, in the deep forest, the electric greens and still-wet mud writhe with life. The pond gurgles and whispers. Everyone here knows to shudder when they see me coming. The mangos arrive unbruised at the grocery store. The wolves should start running.

a few floors higher, someone was throwing fistfuls of paper from an open window. The sheets drifted and turned like leaves in the air funneling between the buildings. Biggs crossed to the other side to avoid a stoop where, earlier, he had seen dogs tearing at an unidentifiable carcass—white bone shining through the marbled meat. He ducked

But no matter how tough a filming day can be, I’m grateful, and I look at it as getting paid to have dinner with my family. I am blessed. I’ve also realized, now that I’ve been blessed with a good paycheck, that I think I’m like my dad, and I really don’t care about money so much. It doesn’t make you happy. I had a great childhood, and I never even had my own bedroom. What does make you happy is doing for other people. Whether it’s taking fresh deer meat or ducks to some neighbors in need down the road or flying down to the Dominican Republic to help build an orphanage, it’s people that matter, not money. When I went to the Caribbean with Korie a while back to help build the orphanage, I came with bags full of new Hanes underwear and T-shirts. When I handed out those little packages, worth just a few bucks each, the kids literally fell to the ground, crying with happiness. They were the happiest, funniest little kids, grabbing my beard and smiling big. They have nothing, and some free underwear made them happy. It was a big wake-up call for me as I realized how much I have and how a little inconvenience like the Internet going out can ruin my day. I don’t want to live like that, like the world owes me a comfortable life and I’m not happy unless I have all the conveniences. I want to live a fulfilled life, and I want my kids to live a fulfilled life too. I want more for my kids. I want to show my kids how to have faith in Jesus, how to use the Bible as their guide to life, and when they grow up, I want my kids to change the world. I also want Jess and me to continue to learn how to love each other, and I want us to grow old together and be just like my mom and dad. My idea of happiness is being with my family in a cabin in the woods or at a campout, sitting around a campfire telling stories, roasting marshmallows, and watching the fireflies.

Missy: Great Mother-in-Law, Great Friend I learned 90 percent of what I know about cooking from watching Kay. At my wedding shower, I received a recipe card set. I took that set of blank cards and headed straight for Miss Kay’s kitchen. I pulled them out, took the first one, got a pen, and asked her to start giving me recipes for the things Jase liked to eat best. She happily obliged. There was only one problem. Miss Kay had no idea what any measurement was for any of her ingredients. She would say, “One shake of this” or “Two scoops of that.” Since I had no knowledge of cooking, I was looking for exact measurements. I did not want to mess up Jase’s favorite recipes. I had some big shoes to shill, for goodness’ sake! Miss Kay tried to give me her best directions while she was busy around the house. At that time she didn’t understand how little I knew, and we both became frustrated. One example of this was when she told me how to make mashed potatoes. She said to cut up four or five large potatoes and boil them. I asked, “How long do you boil them?” She replied, “Until they’re done.” “How many minutes does that take?” I asked, thinking I could set a timer. She said, “You can’t go by time.” “Then how do you know when they’re done?” “They’re done when they’re soft,” she answered. Thinking about how much I did not want to stick my hands in boiling water to see when they turned soft, I asked, “How do you know when they are soft?” At that point, Miss Kay had become completely frustrated at this whole ridiculous line of questioning on my part. She said rather abruptly, “You stick a fork in them!” I apologized for my ignorance, and Miss Kay realized I needed special attention. She then pulled up a chair, put her hand on my arm, and said, “Okay, let’s start from the beginning.” The next few minutes consisted of her gently instructing me in the ways of heating canned corn in a skillet, browning hamburger meat for her homemade spaghetti, making her famous homemade white sauce, and creating many other dishes I still make for my family on an almost daily basis.

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

Molly the Hoverdog was about ten feet away, behind the couch and her incredibly hot new owner. I held out the candy, which immediately caught Molly’s attention. I tossed the candy on the floor and quickly ducked back out. Molly floated over to it, tilted in midair until her snout was just over the white morsel. She lapped it up. For a moment, nothing. John was about to supply the “it’s not working” when, with a wet, tearing KERRRAAAAACTCH sound, Molly exploded like a meat piñata at a birthday party for very strong, invisible children. A couple of cops behind us cheered. Drake walked up. “What the hell was that?” John answered for me. “It was a TestaMint. Little candies with Bible verses printed on them. You can get them at your local Christian bookstore. We were sort of hoping it would just drive the evil out of her, but . . .” John shrugged, businesslike. These things happen sometimes.

His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almond, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

Sentimentally, he thought of Jess. Irrationally, he despaired of having her. But this was not a question of pursuit. Raj would laugh at him, and Nick would look askance. His fantasies were nurturing, not predatory. If he could have Jess, he would feed her. Laughable, antique, confusingly paternal, he longed to nourish her with clementines, and pears in season, fresh whole-wheat bread and butter, wild strawberries, comte cheese, fresh figs and oily Marcona almonds, tender yellow beets. He would sear red meat, if she would let him, and grill spring lamb. Cut the thorns off artichokes and dip the leaves in fresh aioli, poach her fish- thick Dover sole in wine and shallots- julienne potatoes, and roast a whole chicken with lemon slices under the skin. He would serve a salad of heirloom tomatoes and fresh mozzarella and just-picked basil. Serve her and watch her savor dinner, pour for her, and watch her drink. That would be enough for him. To find her plums in season, and perfect nectarines, velvet apricots, dark succulent duck. To bring her all these things and watch her eat.

The slave chain hissed along the ground as the men closed in around us. I kicked at it to keep it out from underneath my slippers, and one of the men—the taller of the first pair—swung a short-hafted pike at Elka’s head in an artless, horizontal slash. She ducked without blocking and shifted to the side, bending around my left flank so that I could move with her. I saw what she was doing and dropped into a crouch as she twisted. The man reared back again, and while his attention was focused on Elka, I sprang forward with a low, darting thrust that tagged him solidly on the upper thigh. He howled in pain, flinching as the point of my sword pierced his worn breeches and sank into the muscle there. I pulled my sword out and blood spilled down the front of his leg. It was the first time I’d ever wounded a man, and I felt a savage rush of excitement. “Not such easy meat as he thought.” Elka’s voice was in my ear, panting with fear or exertion—I couldn’t tell which. “That was nice, little fox.

PEASE PORRIDGE in the pot, nine days old” fairly well summarizes the technique of stew preparation in Shakespeare’s day. A thick soup would have been left cooking for days at a time, with new vegetables, stock, and bits of leftover meat continually added. This Italian version contains rich duck meat, a delicious and unusual addition to pea soup.

That night I listened while a colonel explained the war in terms of protein. We were a nation of high-protein, meat-eating hunters, while the other guy just ate rice and a few grungy fish heads. We were going to club him to death with our meat; what could you say except, 'Colonel, you're insane?' It was like turning up in the middle of some black looneytune where the Duck had all the lines.

Meat-type ducks that are raised in confinement and fed an appropriate diet are capable of converting 2.6 to 2.8 pounds of concentrated feed into 1 pound of bird.

What is your main reason for raising ducks? Is it for pets, eggs, meat, feathers, decoration, exhibition, insect and slug eradication, aquatic plant and algae control in ponds, or a combination of these and other aims?

Duck Decoy Buckinghamshire In London at low tide it is still possible to find traces of Saxon fish and eel traps in the Thames, and near Brill in Buckinghamshire the National Trust has preserved what might be described as their avian equivalent. Today the word decoy has a wider meaning, but its origins are Dutch and originally described a type of wicker enclosure introduced to Britain from the Netherlands in the seventeenth century.[7] After landing on a lake or pond, waterfowl were encouraged into these enclosures by dogs specially trained for the purpose. The ruse works because ducks can become victims of their own curiosity. Faced with a likely predator, a duck will often keep it under observation rather than fly away. Mistaking a hunter’s dog for a fox, birds could thus be tricked into remaining on the water and gently led along the course of the decoy. Thereafter, the chances of escape would be reduced by narrowing the width of the enclosure as the birds paddled farther into it, and by giving it a curved shape that cut off the view of the pond. Once trapped in this way, the birds could be easily caught and killed; the meat all the better for being free of lead shot. As a source of nutrition, the decoys proved relatively cheap and efficient and soon hundreds were being constructed around the country. By the late nineteenth century, however, the number had slumped to a few dozen and today there are just four which, if they are used at all, play a role in trapping animals for ringing rather than for the pot. Hidden away in woodland, the Boarstall duck decoy is beautifully preserved and fairly typical of the late seventeenth century, although iron hoops suggest it might have been of above-average quality. With three separate enclosures or ‘pipes’, it includes hurdles behind which the decoyman could hide, perhaps throwing grain onto the surface of the water to further tempt the birds to their doom. Originally serving the kitchens of a now-vanished medieval manor house – to which the National Trust’s Boarstall Tower is the old gatehouse – this simple but ingenious device remained in use until the 1940s.

Mm! Good stuff, good stuff! Wild-game curry, eh? That dish was way more of a masterpiece than I expected!" Really! Who would've thought I'd get to try deep-fried duck cutlets! Their robust, gamey flavor paired exquisitely with the curry sauce! "The strong smelliness of the meat was thoroughly ameliorated by the clever use of turmeric and orange. In French cuisine, duck is traditionally garnished with an orange sauce." "True! I added in bits of orange and grated peel into the roux too! It goes awesome with the special garam masala spice mix I put together!

But I also watched him closely, waiting to see that love of food. The surprised delight on his face when he took his first slurp of the brisket ramen, enjoying the tender shreds of savory meat, the chew of the crinkly noodles, the light but complex broth that hid the reveal of a plush matzah ball with a thick corn flavor. The concentration as he tried to place the flavor of the rub on the bowl of shredded carnitas that we portioned out ourselves and wrapped in marbled rye tortillas with tiny sour pickles and thinly sliced red onions and shreds of Havarti cheese. ("It's a pastrami sandwich," he murmured as he took the first bite.) The sheer pleasure as he closed his eyes while chewing the duck, rosy and meaty in the middle and crispy-skinned on the outside, in one perfect bite with pickled and fresh beets. I didn't have to look hard. It radiated out of his very soul.

I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.

He ranted at me while I put out the next course: a dish of boiled pigeons enveloped in a blancmange, the best I had ever made, with pulverized chicken, rose water, almonds, sugar, capon broth, ginger, verjuice and cinnamon. I had them placed in a deep dish, poured on the blancmange and scattered the snow-white surface with a thick covering of poppy seeds until the silver dish seemed to hold nothing but tiny black grains. Over this I arranged stars cut out of fine silver foil. There was a breast of veal, stuffed with cheese, eggs, saffron, herbs and raisins, upon which I scattered the darkest rose petals I could find at the flower market. There was a soup of black cabbage; boiled calves' feet with a sauce of figs and black pepper; and boiled ducks with more sliced black truffle.

The lamb was as good as any he had ever eaten, and the duck was even better, cooked with cherries and lemons and not near as greasy as most. The innkeep brought buttered pease as well, and oaten bread still hot from her oven. This is what it means to be a knight, he told himself as he sucked the last bit of meat off the bone. Good food, and ale whenever I want it, and no one to clout me in the head. He had a second tankard of ale with the meal, a third to wash it down, and a fourth because there was no one to tell him he couldn’t, and when he was done he paid the woman with a silver stag and still got back a fistful of coppers.

For starters, no more doing your own shopping anymore because you buy nothing but crap. Cereal bars and cookies and cream desserts and all that, finito. I don't know what time you get up in the morning but from Tuesday on you have to remember that I'm the one who's feeding you, okay? Every day at three when I come home, I'll bring you a meal. Don't worry, I know girls, I won't give you duck confit or tripe. I'll make a good yummy little dish just for you. Fish, grilled meat, tasty veggies- stuff you'll really like. I'll make small amounts but you've got to eat it all or else I'll stop. In the evening I won't be here to harass you, but no snacking or nibbling! I'll go on making a big pot of soup at the beginning of the week for Philou the way I always have, and that's it. The idea is to get you hooked on my food. So that every morning you'll get up wondering what's on the menu. I don't promise it'll be utterly amazing every single time, but it'll be good, you'll see. And when you start to fill out, I'll..." "You'll what?" "I'll eat you." "Like the witch in Hansel and Gretel?" "You bet! And no use giving me a bone when I go to feel your arm because I'm not blind!

We confit the leg and serve that with roasted fig and butternut chips, whatever, that's a different prep. But the breast we sear off, right, and the potatoes we slice thick and roast with a little thyme. Crisp up the duck skin, let the fat render, and a minute or two before you take it off the flame to rest, you brush the meat side with some mustard thinned with a little olive oil. You let the breast rest on the potatoes, mustard side down, for maybe two minutes before serving. The juices mingle with the mustard and the thyme and the olive oil on the potatoes, and boom- dish has a sauce by the time you serve it. It's a self-saucing dish.

Down the side streets, old ladies lined the buildings in rows, shelling peas and gossiping as they sat on upturned baskets. From the apothecary shops drifted both the strange and familiar smells of herbs and spices and concoctions for gout, pastilles for putrid sore throats, creams and ointments, and possets and infusions. The coppery tang of meat and the stench of livestock reeked in the poultry market where fowl of every variety hung with their heads arrowing down. Glassy eyed ducks and geese swung gently in the breeze as it ruffled feathers no longer fit for flight. Here and there, dogs snuffled and snarled, growling over a discarded scrap and scenting the air with hopeful noses.

Foreign leaves feed many a marsupial, grub and duck. Koalas often munch on American cypress pine needles and camphor laurel leaves. (They also like to perch in camphor laurels in summer for the cool shade they throw.) Exotic foods, and I don’t just mean weeds, are thoroughly enmeshed in foodwebs. Most Australia’s birds of prey take exotic meats. A study around Mildura found that young rabbits were the staple food (60-92 percent by weight) of eagles, goshawks, harriers, kites and falcons – eight species in all. That was be calicivirus struck. Wedge-tailed eagles will eat feral cats. In Western Australia little eagles moved into the south-west when rabbits arrived, then retreated after myxomatosis struck. House mice feed hawks, snakes and owls in central Australia, making up to 97 percent of barn owl diets.

The main protagonist in the Christmas menu is the meat, which is either roast pork or duck—often both. It will be accompanied by boiled potatoes, or caramelized potatoes, stewed sweet-and-sour red cabbage, gravy, and pickled gherkins. Some have cream-stewed cabbage, sausages, and various types of bread, too. To complete the feast, we have a truly Danish invention: risalamande (it comes from the French ris à l’amande, and this makes it sound fancier) is half part-whipped cream, half part-boiled rice, with finely chopped almonds and topped with hot cherry sauce. Eating risalamande is not just a delicious experience, though. It is very much social. Because hidden in the big bowl of dessert is one whole almond.

There was literally flawless obedience when they were living under my roof-at least when I was home. If I told them to go to bed, they jumped up and went to bed. If I told them to rake the leaves, they raked the leaves. If I told them to clean the fish, they cleaned the fish. People would come over to visit us and were amazed at how obedient our sons were. Their teachers always told us our boys were among the most well-behaved students in school. I believe it’s because my boys were always aware of the consequences of not doing what they were told to do. They always respected me, and they respected their mother because I didn’t want them taking advantage of the woman who put them on Earth. I also didn’t allow my sons to fight with each other. They could argue and disagree all they wanted-and Jase and Willie managed to do it regularly. I didn’t have a problem with them raising their voices at each other to make a point. I wanted to encourage them to argue and make a case for their beliefs. But if it came to blows and there was meat popping, they were getting three licks each. I didn’t care who threw the first punch. If it ever came to physical blows, I’d step in and everybody involved got three licks. Another thing I didn’t allow was tearing up good hunting and fishing equipment. I wanted them to respect someone else’s property and to be thankful for what we had, even if it wasn’t much. If one of my boys borrowed one of my guns or fishing poles and tore it up while they were using it, they received three licks. I always wanted my boys to have access to my guns to hunt, just like I had access to Pa’s guns when I was growing up. When I was young, I knew if I broke a gun, we probably weren’t going to eat that night because we were so dependent on wild game for food. But since my boys knew there was going to be a meal on the table every night, they weren’t always as respectful of my equipment. When Alan was about fourteen, he and a few of his buddies borrowed all of my Browning shotguns to go bird-hunting. They were hunting on a muddy track and because they were careless and immature, mud got into a few of the shotgun barrels. They were very fortunate the guns still fired and didn’t blow up in their faces! When Alan returned home, he was so scared to tell me what happened to my Browning shotguns-my Holy Grails-that he enlisted Kay’s help to break the news. I’m sure Alan thought I was going to beat him on the spot, but I simply told him to go outside. I was afraid to whip him right then because I was so angry. After cooling off, I pulled Alan and his buddies together and gave them a stern lecture about gun safety and respecting other people’s property. I also told Alan-after I gave him three licks-that he was on probation from using my guns for a long time.

Lean meats: beef (except ribs and rib eye), veal, grilled or roasted without oil or fat, buffalo, and venison, except cuts used for braising or stewing Organ meats: kidneys, liver, and tongue All poultry, except duck and goose, but without the skin Lean pork All fish—fatty, lean, white, oily, raw or cooked All shellfish Low-fat ham, sliced low-fat chicken Eggs Nonfat dairy products

You know in most fantasy books the main meat is venison? Ever wonder how it tastes? I can tell you from first hand experience that venison tastes delicious. So does roasted duck, lamb and mutton.

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.