Thursday, 24 December 2009

Butchers of distinction

My Dad and I had the pleasure of spending Christmas Eve two years ago preparing a magnificent five bird roast: A wood cock, within a partridge, within a duck, within a corn-fed chicken, within a goose. The method is well documented elsewhere, so I'll let our pictures do the talking. If you are so inclined, you can view the full set here.
Balfe Junior takes on bird number 1.
Balfe Senior goes straight in for the goose, and makes light work of it too...

Taking shape... Our de-boned goose, legs akimbo, and a duck in the background, heading for the same fate.

A dab hand with a needle and thread.

Excellent craftsmanship. Mr Fearnley Whittingstall would be proud.

A very tasty terrine, made from all the off cuts. Just like Nigel's.

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