Monday, September 12, 2011

Happy Drumsticks



I don't usually ask my readers for culinary advice, but I'm hoping you can help me.

My wife's quite an accomplished poultry cook, but we're struggling to find a recipe that will do justice to the cut of meat we have acquired.

So does anyone know where I can find a good penguin recipe?
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3 comments:

  1. http://www.sugisorensen.com/penguin/

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  2. About halfway down this page:

    http://paperspast.natlib.govt.nz/cgi-bin/paperspast?a=d&cl=search&d=OW18931012.2.205&srpos=1&e=-------100--1-byDA-on--2emperor+penguin--

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  3. A few moment's googling found the following recipe, which I have adapted for the species in question:

    Take one penguin. Pluck and clean the bird. Put a brick in the cavity. Season well with salt, pepper, and garlic. Place in a large casserole dish. Add 3 cups water to dish. Bake, covered, 12 hours. Add 1 bottle white wine. Return to oven for a further 12 hours. Add 4 chopped onions and one more bottle of white wine. Bake another 12 hours. Continue adding 1 bottle of white wine every 12 hours until the brick is soft. Then discard the penguin and eat the brick.

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