Besides turkey, let's not forget duck and chicken

[Tab]

The big corps use one standard breed but that's because it's easier for them (the same way the flavor has been bred out of everything from strawberries to waterelon). I'd like to try a heritage chicken or duck (although I doubt the duck would be any easier to carve). I bet the chicken would be great, and not as pricey as the turkey, obviously.

Breeders are also doing heritage breeds of other foods, like apples. Red Delicious is mushy and awful now (growing up, we'd get them from a local orchard, and they were great). I don't eat them any more. I'm sure Monsanto has something to do with all this (at least as far as the fruits and veggies go).

I think it's too our benefit to support the heritage movement, because a lot of our food sucks now - it's so flavorless, but we forget what it used to be like. A couple of years ago I got some local fresh-grown garlic and was amazed at the difference between that and the dried-out crap at our store. Fruits and stuff we might be able to get locally, but meats are harder to preserve the lineage of (for instance, it's not just running a seed bank).

[kfred]

1. Tad to late,

I looked to find them in November and they were gone for T-Day AND Christmas (in MN). Expensive, yes. I was willing to try them. Our local newspaper had links to the proper sources and everything. Do I pout now?

So, I have a fresh turkey on order for 20 to be picked up on the 26th because our late Christmas family dinner will be Sunday the 27th with Ham (ordered at the same time) and Salmon. Still working out vegie courses - these guys are into corn, beans in the proverbial French's onion casserole (hint, throw in a can of Chinese Vegies! it's really, really good with a can of sliced water chestnuts. Don't use salt, use soy sauce).

Anyway - they prefer white, bland, non-risky stuff. Argh. The vegies and fruit sides are perplexing me after so many years. Just may use some fresh fruit in a bowl and, and, and..........uh............dunno.

[hippywife]

2. I can get heritage chickens

but not duck. But I'm still going to order a duck for the experience of preparing one for the first time. :hi:

[Tab]

3. Preparing a duck is a little different

Two differences:

1) It's very fatty. Usually you have to de-fat it somehow, perhaps using a fork to put holes in the skin and then steaming it to melt off the fat, or taking it out with a knife (don't throw it away - it's delicious stuff).

2) It's a bitch to carve. Ever wonder why you get, in restaurants, either boneless breast, or half a duck? It's because, unlike chicken, it's a nightmare to carve, and when cooked you'll probably royally trash it. Maybe it's me, but I've never successfully carved one like I can take apart a chicken. I assume it's not me because, as I said, restaurants either give you a half-duck or the boneless breast.

Enjoy it - I love a good duck. I don't fool with them too much - maybe once a year - because my wife doesn't like the idea of duck, and it is a hassle, but I think they're delicious.

[hippywife]

4. I'm planning on roasting it

following most of the directions in the link below. Looks like a pretty good tutorial for a noob, no?

http://myhusbandcooks.wordpress.com/2006/11/17/look-away-daffy-asian-inspired-roasted-duck/

Good to have you back 'round again, my friend. :hi: