Sunday, November 2, 2014

Specklebelly Breast With a Soy Glaze and Onigiri

After about a week of aging, I finally prepped the speck from last week's hunt.  Jeff warned me that cleaning these specks are going to be a pain.  He was not kidding.  It at least an hour to clean the bird and even then it wasn't fully plucked.  There still were down and pin feathers that needed to be removed.  It took forever and ended up butchering the bird and then take a butane torch to the remaining feathers.

Goose breast
Short grain rice

Shio Koji
Dashi powder

Soy Sauce

Place the breast and marinade ingredients in a ziplock bag and leave for several hours.   Start with the sauce by placing all the ingredients in a sauce pan and bring to a boil.  Once bubbles occur lower the heat and simmer until it thickens to s syrup like consistency.  Using cooled cooked rice place rice in an onigiri mold.  Place duck fat in heated pan and place the rice frying until golden on each side. With duck fat, pan fry the breast to rare or medium.   Once acheived place on a plate and top with thickened sauce.  Not there is no need to season the meat, the shio koji will salt the meat.

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