So the two major A&S display events will be done by this weekend, so it’s time to post some of the recipes worked on. The next 3 recipes will be devoted to “Peacock” and how to cook them. Well “Faux” peacock as I really couldn’t afford to cook a real peacock. I’ll post that paper which explains why.
Peacock/Swan “Kill it like goose, leave the head and tail, lard or bard it, roast it golden, and it with fine salt. It lasts at least a month after it is cooked. If it becomes mouldy on top, remove the mould and you will find it white, good and solid underneath.” (Taillevent, pp. 23)
1 lb bacon slices
This was the simplest of the three dishes. The duck was stripped of its skin and salted, then wrapped in bacon.
Once the bird had been redressed in a pork covering, it was roasted for an hour or more, until done.
And that’s it.
This style of faux “peacock” does not match the taste of the other two dishes. A skin covering would definitely needed to dress this bird up. The taste is excellent and easier to cook though I would say the taste is not quite up to par with the other two dishes.