[fried]

If I was doing the recipe I'd brown the bird (wrapped in bacon) in a little olive oil in a heavy pan with a lid (suitable for puttng in the oven) on the stove, then remove the bird, brown some onion, garlic?, put back the bird plus a little liquid (stock/ white wine) add half a glass of alcohol of your choice. Close lid and cook at 180° til done (45mins/1h). Then remove bird and make a bit of sauce by adding a little cream and reducing the liquid down on the stove.

The pheasant might come up a bit tough if you just roast it.

I'd go for cognac over whisky,but that's my preference.

[Will Hunt]

Its a good suggestion but I think the logistics might shut me down on that one. Due to the number of people coming over, and the fact that there are vegetarians amongst them, I need to do three birds plus a nut roast - so the cooking method needs to be quite space efficient. Don't think I've acquired a Le Creuset type pan that big yet either!

I've petitioned a foodie friend for advice as well and on his recommendation I'm going to brown less, turn down to 180 and probably cook for 40/45 mins - probably with a small knob of butter in each cavity as well.

[Fultonius]

We have only 3 for Xmas dinner this year (it will be a slightly sad affair,  but hopefully not too bad) so we're (thankfully) ditching the turkey.  My suggestion of duck seemed to go down well,  so any good thoughts on a duck themed dinner?

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[moose]

so any good thoughts on a duck themed dinner?

make your guests stand in a paddling-pool and throw bits of stale bread at them?

[tomtom]

so any good thoughts on a duck themed dinner?

make your guests stand in a paddling-pool and throw bits of stale bread at them?

:D construct a large wooden beam with a vertical pivot - so it periodically rotates horizontally - sweeping about 20-30 cm over the height of the table.

Who needs party games!

[Fultonius]

so any good thoughts on a duck themed dinner?

make your guests stand in a paddling-pool and throw bits of stale bread at them?

 

:D construct a large wooden beam with a vertical pivot - so it periodically rotates horizontally - sweeping about 20-30 cm over the height of the table.

What sauce should I serve that with, and what wine would match best? 

[chris20]

We have only 3 for Xmas dinner this year (it will be a slightly sad affair,  but hopefully not too bad) so we're (thankfully) ditching the turkey.  My suggestion of duck seemed to go down well,  so any good thoughts on a duck themed dinner?

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I'm interested in this, I'm cooking for the first time this year and am going with duck instead of turkey.  Any recommendations for somewhere Sheffside that sells good free range ducks (not wild) with giblets

[lagerstarfish]

try Firs Farm on Ringinglow Road - not sure if they are doing ducks this year

otherwise give Mr Pickles a call for local duck

[Will Hunt]

I'm planning to do a ham hock terrine for a starter on Christmas Day. Wife was despatched to the butchers to get the ham hock and he's given her ham shank instead, saying they're the same thing.

I'm fairly sure that anatomically they're not the same thing (happy to be corrected), but I wonder whether anyone can advise on whether I can use the two interchangeably?

[lagerstarfish]

they cook the same

fuck the terrine, slow cook it on low in cider/coke/lemonade/fruit juice for 12 hours (string around it in several places), transfer to a roasting dish (by lifting the previously tied strings), remove string, cover in brown sugar and whack it in a hot oven basting gently so as not to dislodge the sugar until it looks ace

shred the meat

bask in glory/food lust

*edit
on reflection, if it is heavily smoked, this may not be the best course of action - in that situation, use plenty of water to cook it in and maybe soak overnight/days first

[tomtom]

What lagers said.

I slow cooked one for 12 hours with a few cloves and water and honey.

Didn’t bother glazing etc.. but was still ace for 3 days at breakfast. Superb with some mustard and a poached egg. And crusty bread.

I’m now salivating.

[lagerstarfish]

oooh, poached egg and slow cooked pig, yes! - maybe maple syrup added after shredding instead of using all that dirty suagar?

[Will Hunt]

You always know what to do with food, lagers. Thanks for the knowledge.

[nai]

oooh, poached egg and slow cooked pig, yes! - maybe maple syrup added after shredding instead of using all that dirty suagar?

That's what I use mixed with whole grain mustard.

[Will Hunt]

Went for the terrine in the end. I now have a huge quantity of ham stock left over. I'll chuck it in the freezer. Any ideas what I should be doing with it?
Pea and ham soup?

[tomtom]

Keep it for making ANY gravy (sans vegetarian of course). As the saying goes ‘everything tastes better with pig fat’...