Today begins the process of making “that thing that Julie made at the end of Julie & Julia“, and actually, it is kind of scary. I didn’t understand why Julie would freak out about “boning a duck!” but now that I’ve actually read the recipe and instructions, I get it. I purchased the unfortunate fowl a few days ago, ordered the trussing needle and truffles from That Grocery Store in the Sky: Amazon.com. Today, the necessary accessories arrived and I can no longer put off the inevitable. Tonight I will remove the carcass from the meat of a duck without making the skin look like its been through Chainsaw Massacre…or an episode of “The View.”
A trussing needle is 8″ long, curved, and positively creepy. I think Dr. Frankenstein is missing an artifact from his display.
The truffles that arrived today were anticlimactic, at best. About the size of a large olive, black, and encased in a diminutive jar, they arrived via parcel post with no fanfare whatsoever. I don’t know what I was expecting, but…these little fungi were not it.
This dish has been described as “high speed” and “old school” by a chef-type person who would know about such things. That being said, if you don’t hear from me in five…or…you know what? If you don’t hear from me in a couple of days, you can assume that I botched the whole thing and fell on my trussing needle to preserve my honor. …or that I slipped and fell on the damn thing, in which case, LaToya gets my camera and Audrey gets my jewelry.