[nylug-talk] Penguins

[sixtyfourbeets]

I nominate this the post of the week.
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They probably have alot of body fat, which would require low
temperatures for long periods of time to render it out to keep it from
scorching and turning bitter.
I would marinate it Peking-style like duck, hang it for a few days and
air dry it the way the Chinese do their ducks. As the skin dries out,
it shrinks and presses the fat out from under the skin.  Next step
would be to throw it on a French rotisserie and cook it very slowly so
that even more of the fat melts and runs out.  This should also serve
to self-baste the skin so it stays nice and crispy, while keeping the
meat inside nice and moist and tender.  Let me know how that turns
out.

-Mike
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I don't think penguins are imported into the states as a delicacy so that
would probably mean I need to take some time off to vacation where I can
catch a few.  I would probably have to find a way to do this in the country
where I would vacation because I don't think they would allow me to bring
penguin, live or dead, into the country.

Steve M