Written By Ulla on September 3, 2014
Spring Lake Farm specializes in 100% grass-fed beef, lamb and pastured pork. We offer pasture-raised meats free of antibiotics and artificial hormones. Our lamb and beef are raised and finished exclusively on grasses from our farm.Read More »
Turkey is a regal American bird that has a fascinating history. Like cows, turkeys are well-suited to the American environment. They are tough, intelligent and scrappy, which are all traits that serve farm animals well […]Read More »
Today ducklings and chicks arrived, and tomorrow baby turkeys will be arriving!Read More »
Delivery is most cost effective if we can organize a large group of orders together and we love working with buying groups. For example, Meatshare has been fabulous to us. We also take personal orders […]Read More »
I read somewhere that the Aztecs used duck fat as their primary cooking fat; they didn’t have olives or cow’s creamRead More »
Haying is central to Spring Lake Farm’s operation. In fact, we are experts at it.Read More »
Roasted Sirloin Tip Roast With Garlic and Thyme
An adventurous spirit is possibly the best ingredient when learning toRead More »
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I read somewhere that the Aztecs used duck fat as their primary cooking fat; they didn’t have olives or cow’s cream, after all.
Roast duck is one of my favorite meals, and the one I did last night was probably the best I’ve had; the breast was deeply flavorful, rich but not dried out, and the skin crispy. The secret is roasting the duck at a low temperature for 3 hours after puncturing the skin upside down, so that the juices infuse the breast. Then you put up the oven to 350, flip the duck and roast for 45 minutes to an hour, and your duck is cooked to perfection.
One duck can serve four people, but the bones and fat are another prize. Our duck bones make the most deliciously rich and gelatinous broth, perfect for risotto or a fortifying lunch broth, and duck fat is possibly the best cooking fat, fit for Aztec royalty. This was a Pekin duck, and because our ducks run around and forage their bones are really strong, perfect for broth making. Special NOTE: We use poultry shears and cut the duck into fourths.
Roasted Spring Lake Duck
bringing the duck to room temp
pricking the skin with a pairing knife sideways, please note it is really hard to do this while taking a photo so I might have gone a bit to deep here.
Placing the duck upside down to roast for three hours at a low heat.
the final result, I pricked a bit to far into the flesh of the duck but it turned out perfectly otherwise.
Obviously this is a mayor victory for us local meat producers and you the consumer. Now we just have to hope this sticks, that they are not able to repeal this as they intend to do.
One would think American meat producers in general would welcome this. The reason many of them don’t, raises questions why.
My take, these national organizations are not the meat producers of America but big business trying to protect their own interests, to be able to move meat from one corner of the world to the other with out you knowing. Would you eat pork coming from China? So lets stick together to protect this label. Talk about it, write and let as many you can, know what you think.I will write Gillibrand and Schumer today.
Say something in your own words, why you as a consumer like this label. You can also talk about what we are doing here if you want to we are trying to save upstate New York, gets somewhat lonesome doing it all by one self.
From now on I am going to try to keep up a newsletter. Write about what’s is happening on the farm and other things. First, stole this picture of the blog http://www.icelandicroots.com/married-to-an-icelander-icelander-by-marriage-2/
Hope I am forgiven, me an Icelander too. For those who walk around with the feeling, something is rotten in the States of America might be put straight by learning about the state of affairs in Denmark, Scandinavia may not be the Utopia some of you dream about. http://www.theguardian.com/world/2014/jan/27/scandinavian-miracle-brutal-truth-denmark-norway-sweden
Here on the farm it is cold, cold, cold. It always amazes me how the animals adjust, some better than others and I try to breed for the climate here at 2000 feet in central New York. The climate here in the States, from the border of Mexico to Canada, is many temperate zones and some of these animals not from this area. Over the years I think I have been able to select for a type of cattle that does well here, work in progress of course, anticipate, seeing results by my 120th birthday. Same with the pigs, they are outside all winter. I let them have round bales of hay to make nests in. They pile up at night to keep warm and slowly eat their own house. But if I am careful to put more hay out, they never get to finish it. The story should have been, that the wolf not only blew over their house, but that the little three pigs ate it too.
More later. If you like this about a Newsletter, let me know. This website about selling our products, not me, don’t want to get in the way