Friday, January 16, 2009

The Duck who ate the Chicken who ate the Partridge

I know this is 3 weeks late but some may still be curious about what became of my three bird roast.

Well, happy to report that my cooking skills are just a smidgen better than my disastrous baking ones.

On Christmas Eve, I served up roast pork, much to the delight of my brother, who was thrilled with the crispy crackling and the moist meat. He was even more happy when he heard that it was to be accompanied by braised red cabbage, a favorite vegetable of ours.

Christmas Day, however, was a bit less easy. I sent the boy down to our wonderful local butcher, Wyndham Butchers, to pick up my order of 3 bird roast. Meanwhile, I peeled and cut carrots, parsnips and sprouts.

We ended up with a 5.5kg bundle of joy... meaty joy, that is! I was told to roast for approximately 2.5-3 hours and rest for 30 minutes. I went for the 3 hours as I was told that there was enough fat within it to self baste and carried on with the prep for the rest of the meal. Of course, I couldn't resist sprinkling a layer of Schwartz's poultry spices as it seemed oh so naked without anything.

The meat turned out perfect. Moist, delicious and a joy to eat, all five of us had two pieces left and there was 2 pieces left for leftovers so a perfect portion. It was duck on the outside, sausage meat between that and the chicken (which I found a bit 'spongy' but acceptable) and then the dark meat of the partridge. I would definitely make this again for a special occasion, especially as it was easy and different. Much more interesting than a single bird as the different tastes and textures were there.

Sadly the rest of the meal I was responsible for didn't turn out so good. The carrots and parsnips were soft and overcooked, the brussel sprouts bitter and the stuffing, to which I admit I cheated a bit and used a boxed stuffing to which I added onions, chestnuts and bacon to, horribly over salted. The boy's mustard mash and parsnip, chestnut and potato mash were wonderful though, the former nice and tangy and the latter earthy and just slightly sweet.

In any case, it was a lot of fun and I wouldn't mind doing it all over again. Minus all the cleaning, scrubbing and prep involved of course!


Anonymous said...

The three bird roast sounds delicious, I like poultry, can also imagine the 'oohs' & 'aahs' when it is brought to the table.

Can you share the recipe for the roast pork please?

Sui Mai said...

Hahaha, Umami, recipe... hmmm, its too easy I'm ashamed to post...

I buy a prepared and tied pork, score the skin and fat so there's lots of crackling, push in slivers of garlic in the skin, pat in lots of spices and salt then put it in at a high temperature for 30 minutes then another 30 minutes for each kg plus 20 at a lower temperature.

It takes a while but is worth it. Easiest meal with little prep but tastes great!

susan said...

The three bird roast sounds delish! But it only fed five? (okay, six with the two leftover slices). It guess it sounds bigger than it is.
Yum, the roast pork sounds good too.