A Beach Too Far

One way I torture myself is by asking people about great places to eat even when I know said places are going to be geographically challenging. I mean, I'd love to go to Australia's Bondi Beach this winter, escaping the Bay Area cold rains for some Sydney sunshine, but it's not gonna happen. Yet Nigella made a little spot there called Sean's Panaroma sound so enticing I felt compelled to learn more about it.
To my great joy, I found chef-owner Sean Moran had written a cookbook called "let it simmer" -- a book filled with enticing recipes and photographs of food he describes as "Anglo-Italian...based on Australia's freshest seasonal produce."

I've only had the book a few days but I've already had one smashing culinary success from it: my version of Moran's "Good Chook, Roasted with Oregano." I used a plump organic chicken and substitued sarriette for the oregano, but stayed true to one essential ingredient: duck fat.
I'm not going to give you Moran's full recipe, partly because I think you should buy the book for yourself and partly because I do not love typing out long recipes, but if you just use this under-the-skin stuffing and your usual way of roasting a chicken you'll still have a very special dish.

Sean Moran's Orgasmically Good Roast Chicken Enhancer aka Damned Delicious Duck Fat
2 cloves garlic
2 generous handfuls oregano [Margin Note: fresh, of course. I substituted sarriette, aka summer savory, because my herb garden had lots of it and pitifully little oregano]
Salt
Freshly ground pepper
2 heaped tablespoons duck fat or butter [M.N.: forget that "or butter" bit; use the duck fat]

Peel the garlic cloves and pick oregano leaves, then grind to a smooth paste in a mortar and pestle with a generous pinch of salt and a few twists of pepper. Mix duck fat through paste.
With legs of the chook pointing towards you, slip your fingers under the breast skin to free it from the flesh, pushing carefully all the way down to the wing-bone joint on both sides, then slide seasoned fat under the skin, being careful not to puncture as you go.
Roast.
Let set a bit while the juices settle.
Carve and enjoy.

I found the next day's leftovers to be almost as wonderful as the just-from-the-oven meat.
And I still wish someone would whisk me off to Bondi Beach next November.

Mmmm, butter.

A bit of butter inserted under a chicken's skin before roasting is a good thing; a whole lot of herb butter: even better. Uber-chef Alain Ducasse has a nifty method for placing an impressive amount between the bird's flesh and skin without leaving half the mixture on your hands.
Here's the Cliff Notes: mix plenty of chopped fresh herbs into softened butter; roll out between 2 pieces of waxed paper; chill for a bit in the fridge and then insert pieces of the butter slab under the chicken skin.
And the official version, from "The Good Cuisine" by Alain Ducasse & Francoise Bernard:

Mix 11 tablespoons of butter with 1 cup parsley, chopped, 1 cup chervil, chopped, 1 cup chives, snipped and 1 teaspoon tarragon plus sea salt and ground pepper. Spread a very thin layer of this herb butter between 2 sheets of wax paper. Refrigerate for 20 minutes. Make slits under the skin of the chicken. Insert small slices of the chilled herb butter between the meat and the skin.

.

This little herb butter truc from M. Ducasse not only produces succulent meat but also superb pan juices. I usually save part of the butter mixture to toss with the vegetables I roast alongside; fingerling potato halves, parsnip chunks and whole shallots were last night's trio. Ducasse suggests stuffing the chicken with a bread cubes, chicken liver, duck foie gras and bacon mixture. This is unlikely to happen chez moi. Last night's sacrificial chick had only a big handful of fresh tarragon in its belly.
Ducasse has produced an array of gorgeous big cookbooks, but this little volume -- a collaboration with Francoise Bernard (who describes herself as "the apostle of easy cusine") is a quirky delight. The book alternates their recipes and includes wonderful little bottom-of-the-page comments on each other's writings. Bernard gives a recipe for Sauteed Rabbit with Prunes that lists a tablespoon of red currant jelly to thicken the sauce. Ducasse notes: "Instead of red currant jelly, I suggest binding the sauce with a fine prune puree. Soften some prunes in warm tea, pit them and blend in a food processor."

In turn, after Ducasse's recipe for Oyster Casserole with Shallots, Bernard comments: "Combining two types of shallots adds a particular refinement to this dish, but I don't believe that it is absolutely ncessary. To reduce the cost, I would suggest replacing the champagne with a good dry sparkling wine."
Three hundred pages of this very opinionated, very French exchange: Mmmmm, delightful.

POSTSCRIPT: I am off to the Galapagos Islands for 10 days of traipsing through the tortoises and other adventures. New posts should resume at month's end