Recent content by BlazenHazen

Its all about the KISS method! Sent from my SGH-I747M using Discuss Cooking mobile app

Poach it in butter or duck fat it you have ample of each on hand! Sear it first to give it some colour then poach it until you reach your desired doneness. Sent from my SGH-I747M using Discuss Cooking mobile app

Ever concider 'confit-ing' the shoulder. Slowly simmer it in enough fat (lamb, duck or goose fat would all taste great!) to cover it it in a sautoire until it falls apart to the fork. Prob 1 1/2 - 2's hours but always test with a fork or when the bone pulls right out (if bone-in). Plus you...