Whole Roast Duck

Posted by on Nov 21, 2013 in Cooking Tips

Whole Roast Duck Preheat oven to 375 degrees. Lightly score the skin on the breasts in a diamond pattern, using the tip of a very sharp knife. Salt and pepper the inside and outside of the bird liberally, then place breast side up on a rack fitted into a roasting pan. If a rack isn’t […]

Heritage Turkey

Posted by on Nov 21, 2013 in Cooking Tips

Thank you for purchasing your naturally raised Heritage Turkey from The Fatted Calf. Heritage Turkey Roasting Basics The breasts and legs of heritage birds tend to cook at different rates. For the most succulent bird, we recommend cooking the breasts until just done, removing the legs and returning them to the oven to finish. This […]

Turkey Brine

Posted by on Nov 21, 2013 in Cooking Tips

Turkey Brining Instructions Your brine kit contains sea salt, organic evaporated cane juice and a sachet containing Fatted Calf’s blend of turkey brining spices. Step 1: Measure 3 gallons of hot water into a large container. Step 2: Add the entire contents of the clear bag containing sea salt and organic evaporated cane juice into […]

Stuffed Quail

Posted by on Nov 21, 2013 in Cooking Tips

Stuffed Quail Cooking Instructions Pre-heat your oven to 425°(220°C). Brush the quail all over with the melted duck fat or butter then arrange them on a rack fitted into a roasting pan breast side up. Leave at least two inches (5cm) between each bird. Place the pan in the oven and roast for 22 to […]

Pork Rib Roast

Posted by on Nov 21, 2013 in Cooking Tips

Pork Rib Roast Pre-heat the oven to 375°F and remove the roast from refrigeration to temper for about 30 minutes before roasting. Place the roast in a pan fitted with a rack with its fat side facing up. Put the pan in the middle of the oven and roast for 30 to 40 minutes or […]

Stuffed Duck

Posted by on Nov 21, 2013 in Cooking Tips

Stuffed Duck Cooking Instructions Preheat the oven to 375. Set the duck on a rack in a roasting pan and place in the center of the oven to roast. Baste the duck with the drippings that have accumulated in the pan after about twenty minutes. If the skin starts to get a little too brown, […]

Smoked Ham

Posted by on Nov 21, 2013 in Cooking Tips

Smoked Ham Heating Instructions Your ham is fully cooked and is ready to eat as is. To reheat it, set your oven to 350°F. Place the ham into a deep roasting pan or lidded casserole and pour ½ cup of hot water into the bottom. Lid the casserole (or cover tightly with foil) and bake […]

Bourbon & Honey Glazed Ham

Posted by on Nov 21, 2013 in Cooking Tips

How to heat your Bourbon and Honey Glazed Ham Your ham is fully cooked and is ready to eat. To warm your ham and finish glazing, heat your oven to 350°F. Place the ham into a deep lidded casserole or roasting pan. Pour ½ cup of hot water into the bottom of the pan and […]

Porchetta

Posted by on Feb 27, 2012 in Cooking Tips

Cooking Porchetta At Home Take the porchetta out of the package and behold its glory. Close your eyes and savor the aroma before embarking on your journey. Place the porchetta in a roasting pan fitted with a rack. Lightly brush the skin of the porchetta with olive oil and sprinkle the roast liberally with coarse […]