If waterfowl were more readily available, we would consume it each and everyday, some of us at the warehouse for breakfast, lunch and dinner! For many of us, these duck lettuce wraps would be part of a last supper if we could create the menu! The red meat of birds that spend so much of their lives in cold water is intense, succulent, and totally satisfying — even a few medallions will fill you. The skin and fat cap on duck are delicacies of the first order. The lettuce in these wraps offsets the strength of the duck flavors and the five-spice is one of our favorite flavorings for duck!
It's always fun and interesting for us to see what the chefs in our network are cooking up for their off-the-menu Family Meals. Our chefs from Untitled in NYC have provided the first recipe for our new Family Meal series. Although brining before cooking is not absolutely necessary, we have added their optional instructions on how to brine the shanks for incredible flavor and texture!
Denver ribs — also referred to as the breast or belly — consists of the spare ribs and additional meat from the brisket and flavorful belly. Whether from lamb or goat, this cut boast abundant fat and connective tissue, make it a supreme choice for braising and other low and slow cooking techniques. The Denver ribs are a favorite among chefs for their unmatched ability to be cooked for long periods of time without drying out. Give this stew recipe a try for an outstanding savory meal. The post Goat Stew with Denver Ribs appeared first on HERITAGE FOODS USA.
Ryan's recipe sounds delicious! We love the simplicity of Roasted Leg of Lamb. Try this recipe for a citrus twist on an old classic. The key is marinating the meat overnight and cooking the roast low and slow. This recipe is great in the oven, and also does wonderful on the grill.
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