The Chinese New Year is based on the ancient Chinese calendar, which functioned as a religious, dynastic and social guide. Oracle bones inscribed with astronomical records and other artifacts date the calendar back as early as the 14th century B.C., during the Shang Dynasty.
The team at Heritage Foods USA prides ourselves on providing the best products available while supporting a network of eighty farmers who raise heritage and rare breeds. We are determined to lead the pack with the best tasting items available. To date we remain the largest meat purveyor with the mission of increasing agricultural biodiversity. We are always seeking promising competition to challenge our standard of quality as this would be a sign of a tipping point in the larger food system.
Every heritage foods meal is a special one, whether it’s for a big dinner party, a romantic dinner for two or just brunch with the kids. When we eat, especially when we eat meat, it’s important that we understand that we are undergoing an agricultural act, and also a moral one. Knowing where our food comes from is the first step to ensure that we are being good, clean and fair, but so is honoring mealtime. Here are some fun tips from the team here that come from years of throwing parties and events - we hope something in this entry is useful!
In winter, about the time when the first snow falls, my dinners feature American lamb and come from a breed that is covered in thick, dense wool. The lanolin from wool makes for bites that stand up to the cold harsh winds of the Atlantic. When temperatures dip below freezing and nothing grows, the only winged creatures that I crave are the ones that can stand up to the harsh weather conditions– red meat waterfowl. Plumage protects ducks and geese right up to the moment the lakes and ponds freeze over. Duck and goose meat is the dark chocolate of the protein world.
This recipe works well for all waterfowl, geese included! Ducks and Geese are both red-meat birds. So while the USDA recommends a final temperature of 165° F for both duck and goose, we agree with our network of chefs who believe their rich breast meat is best served medium-rare, or 145 ° F.
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