Herb & Garlic Roasted Whole Guinea

Laura Mortelliti

Our on-farm, Le Cordon Bleu Culinary School-trained Chef Reid Harrison says: "I like guinea, because they say you are what you eat and these are some smart resourceful birds! They have a great flavor and are beautiful with their purpled-hued skin. When it’s all said and done, if I could only have guinea instead of chicken, I wouldn’t complain a bit".

Duck Leg Confit with Asian Slaw

Laura Mortelliti

This is a great dish. Duck is rich and succulent, while the slaw is bright and crisp. It’s a great example of the yin and yang mindset of Asian cuisine. The added bonus is also that you also get some delicious duck fat to keep and cook with. Simply put it in a mason jar, slap a lid on it, label, date and refrigerate then use as needed for roasted potatoes (OMG!), scrambled potatoes or substitute it into a savory pie dough for the Crisco/lard).

Roasted Canoe Marrow Bones

Laura Mortelliti

This is a supple and deliciously elegant treat. The Marrow has an amazing umami flavor that is rich and delicate. Some marrow is actually good for you, but like all things: everything in moderation – even moderation!

Delicious and Different: 2 Pork Recipes 

Laura Mortelliti

 

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