LONG ISLAND CONFIT DUCK LEG

This duck leg has been cooked low and slow in duck fat until nearly fall apart tender! Using a heavy bottomed saute pan or cast iron skillet over medium-low heat, warm extra virgin olive oil or butter (a few tablespoons should do the job) until hot then add the duck leg skin side down. Adjust the heat as needed to maintain a low and gentle frying, think of this being very similar to cooking bacon. Gently lift the edges of the leg up to check on the color, when the skin is a deep golden brown color, flip the leg and cook for 1-2 minutes, or until heated through, on the skinless side.

NORTH STAR FARMS LAMB SHOULDER

This North Star Farms lamb shoulder is cooked low and slow in lamb fat until nearly fall apart tender. These chunks are perfect for the grill! Grill over medium-low coals (or a gas grill on low) to caramelize each side and slowly warm the interior ~130F. Since these are dense, this could take up to 45-60 minutes. Let rest for 10 minutes and enjoy!

NORTH STAR FARMS LAMB COPPA

Our North Star Farms Lamb Coppa is the most tender and marbled portion of the shoulder seasoned with a house made blend of salt, fennel, black pepper and crushed red pepper that compliment this beautiful cut perfectly. We recommend grilling on all sides prior to serving however using an oven or stove top method will work as well! The goal is to crisp the outside to a deep golden brown and reach an interior temperature of ~130°F.