December 1, 2009


So, I’ve decided to participate in National Blog Posting Month (NaBloPoMo) , an event that challenges bloggers to post every day for a month.

I’m attempting this for a few reasons. First, I get a couple of weeks off this month for winter break, so I’ll have more time to do some cooking and writing...and there are so many things I've been wanting to cook!

Secondly, December is a great food month. I plan to post several of my favorite holiday and winter recipes as well as some ideas for food gifts.

Finally, I kind of hate this month. Christmas is usually a stressful and emotional time for me. (Though, the longer I am with Jerad, the more I like it.) Nonetheless, daily posting will help to distract me from my normal bah-hum-bug-ness. Hopefully, anyway.

So, here we go...

Since the weather has finally gotten cold (I actually had to scrape ice off of my car windows this morning), Jerad had a good duck hunt today (he says the best in two years). Instead of just cutting out the breast meat, he also harvested (harvested? that seems like the wrong word) the livers and cut off the legs (we are going to try making confit sometime soon).

Tonight, Jerad sauteed the livers--that were soaked in milk then seasoned simply with salt & pepper--in a little olive oil. He served them with baguette slices and rendered duck fat (that we schmeared on the bread like butter). I was skeptical, thinking the wild duck livers would be too gamey, too--well--livery. But, there were delicious!


Jen said...

Hi Kelly- I signed up to do the NaBloPoMo this month too. Good luck--

Hunter Angler Gardener Cook said...

I grind them into ravioli or pate, maybe with a little foie gras tossed in for richness. But sometimes wild duck livers will be so fatty they are like little foie gras - nice to hunt in California, where the birds get fat!