Discussion
We're thinking of having peacock instead of turkey for Christmas lunch this year ... any advice from chefs/cooks ?
This is an extract from an old Roman recipe that I heard from a friend:
Place the peacock and a stone in the oven
When the stone is tender give the peacock another 20 minutes
This is an extract from an old Roman recipe that I heard from a friend:
Place the peacock and a stone in the oven
When the stone is tender give the peacock another 20 minutes
Basically it's just a big pheasant.
The meat is more solid than chicken/turkey. I treated it as pheasant ie hang it for a week, skinned it (life is too short to start plucking), took the breasts off and used the legs for soup.
Flash fried the breasts and into a hot oven for about 20 mins still in the pan.
It wasn't as gamey as pheasant more like Guinea Fowl but a lot tastier than Turkey/chicken.
I suppose it has a novelty value and I would think you would have to pay pretty highly for that.( mine was free as long as I got rid of the "noisy f
kers.")
Tough? No, providing they are not overcooked but overall I think you could do much better for what you are likely to pay.
The meat is more solid than chicken/turkey. I treated it as pheasant ie hang it for a week, skinned it (life is too short to start plucking), took the breasts off and used the legs for soup.
Flash fried the breasts and into a hot oven for about 20 mins still in the pan.
It wasn't as gamey as pheasant more like Guinea Fowl but a lot tastier than Turkey/chicken.
I suppose it has a novelty value and I would think you would have to pay pretty highly for that.( mine was free as long as I got rid of the "noisy f
kers.")Tough? No, providing they are not overcooked but overall I think you could do much better for what you are likely to pay.
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