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giffsa's Profile

Meat hooks in Sydney?

Does anyone have any idea where I might be able to source a couple of meathooks in Sydney? I've not had any luck at any of the big cookware/chefs stores.

Hopefully this post doesn't get me on some kind of serial-killer watchlist.

Any help would be great!

Cheers
Sam

Duck tips for Sydney

No, you keep the skin on the breasts and legs. As you say, not the same otherwise. If you strip everything else off the bird and render for an hour or two you can get quite a lot of fat however. Although I advise against falling asleep during this process. After 3 or so hours duck fat can get kind of.... smoky (apologies to my neighbors and the kings cross fire brigade for the other night)....

Do you have the name or location of the bankstown butcher selling cheap marylands? Sounds like a good option. Thnx!

Duck tips for Sydney

Thanks guys, good tips. So far I've only been able to find frozen ducks at the butcher shops in Chinatown but I will keep hunting.

Tsar - I hear you on the duck fat dilemma. The answer, I think, is to use whole birds (hence the hunt for cheap ones). You can use the legs (and wings and neck if so inclined) for confit, remove the breasts for use in another dish, and then strip all of the skin & fat off and render it down for use in the confit. From 2 birds you can get about 3 cups of duck fat. So you can get the fat for the confit, the confit meat, and 4 breasts, all from the birds. Actually makes the whole process pretty efficient! You can even use the carcass for stock, if you really want to squeeze every use out the duck.

Duck tips for Sydney

Greetings all - am wondering if any Sydney-siders have tips for purchasing whole ducks in Sydney (whole as in uncooked, to be clear). I am new to town and have need for about a half-dozen birds for a mass confit project....

If anyone has tips on where I might be able to get them at a good price (as opposed to the usual gourmet food shops etc) would be greatly appreciated. Someone mentioned Chinatown as an option but I'm not sure where...

Thanks all!
Sam

Butchery classes?

Does anyone know of anyone in Sydney or Melbourne who run butchery classes for amateurs? Have been reading enviously about classes like this being run in London and New York...