Written By Ingimundur on March 31, 2015
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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As many of our meatshare costumers know we don’t offer sausage in our shares but instead ground pork. We prefer to offer a minimally processed product to you and your family. You can easily make a quick sausage with our ground pork though. Here is a recipe for Ulla’s Sage Sausage Stuffing. We hope you have a lovely thanksgiving! We are thankful for your support.
Sage Sausage Stuffing
For the sage sausage:
For the stuffing
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.