RCI-MT.004.0578.001
Mjólkursoðinn Lundi
Puffin in milk sauce I don't care much for puffin and other sea-birds as food, but many people love them and eat them whenever they can. This recipe resembles the recipe for rock ptarmigan, in that the birds are cooked in milk.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- puffins4 unit
- 50 g
- 50 g
- 300 ml
- 300 ml
- to taste salt1 unit
Method
1
Clean and prepare the puffin by plucking any remaining feathers, singeing the skin, and trimming away excess fat. Rinse the bird thoroughly under cold water and pat dry with paper towels.
15 minutes
2
Cut the puffin into serving portions, separating the breasts and legs. Score the meat lightly with a knife to help it absorb the cooking liquid and reduce gaminess.
10 minutes
3
In a large, heavy-bottomed pot, render the bacon over medium heat until the fat is released and the bacon is lightly browned. Remove the bacon and set aside, leaving the drippings in the pot.
8 minutes
4
Add the butter to the pot with the bacon drippings and sear the puffin pieces over medium-high heat until lightly browned on all sides. Work in batches to avoid overcrowding the pot.
10 minutes
5
Return the bacon to the pot with the browned puffin pieces. Pour in a mixture of milk and water in approximately a 2:1 ratio, adding enough liquid to nearly submerge the meat.
5 minutes
6
Bring the liquid to a gentle simmer over medium heat, then reduce to low. Cover the pot and cook slowly, maintaining a bare simmer throughout to keep the meat tender and prevent the milk from scorching.
90 minutes
7
Check the puffin pieces periodically, turning them once or twice and skimming any foam or impurities from the surface of the milk bath. The meat is done when it is fork-tender and pulls away easily from the bone.
5 minutes
8
Remove the puffin pieces and bacon from the pot and arrange on a warm serving platter. Spoon some of the reduced, creamy cooking liquid over the meat as a sauce and serve immediately.
5 minutes