I tried my hand at poaching a balut egg this morning. I had boiled the previous one, and had expected the fetus to sort of drop out of the shell easily. Nope. Anyway, the poached product didn't taste much better. I seasoned with garlic salt and drizzled with Kerrygold garlic and herb butter. I also baked a taro root, which is a SE Asian tuber that is toxic raw: a fact that subconsciously made me cook it for too long.
Similar to a potato, taro roots have a very nutty flavor. If I could find out a way to cook it properly, I think it would be one of my favorite tubers. There's always next time I suppose....
Roasted Bone Marrow and Roasted Duck Head
Pretty self explanatory: I bought a soup bone for a buck, and some duck heads. I used 5 to make broth (for squash soup tomorrow), and threw the rest in the oven. There isn't much meat on the head, but the brains and stuff-inside-bird-bones is pretty delicious. The bone marrow was delectable, as always. And I'm going to use the "leftovers" for another stew next week.
I'm quite proud of this plating, for its simplicity, smooth flavor, and visual beauty.
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