Updated: Head-to-Tail Cooking in "Primal Cuts" Book--Plus Paleo-Friendly Recipes

From the Marin Independent Journal (CA). The article is a book review of Primal Cuts.

FRIED PIG EARS, venison jerky, headcheese and grilled beef heart recipes are in "Primal Cuts: Cooking with America's Best Butchers" for those of you who have been Googling innards. This is definitely not the birthday gift for the vegetarian in your family. The rest of the review is at the link above.

Duck leg confit (Serves 4)
4 duck legs
1 tablespoon sea salt
½ teaspoon ground black pepper
6 garlic cloves, crushed
1 shallot, peeled and sliced
6 sprigs fresh thyme
2 bay leaves, broken in halves
4 cups duck fat (olive oil may be substituted)

In a shallow dish, sprinkle-season the sides of the duck pieces with salt and pepper. Sprinkle the garlic, shallots, thyme and bay leaves evenly over both sides of the duck. Arrange the duck, skin side up, and cover and refrigerate for 1 or 2 days.

Preheat oven to 225 degrees. Melt the duck fat gently in a saucepan. Brush or rinse the salt and seasonings off the duck and pat dry with paper towels. Arrange the duck in a single layer in a deep baking dish. Pour the melted fat over the duck legs so that they are completely covered. Place the duck in the oven and cook very slowly at a low simmer — just an occasional bubble — for 2 to 3 hours. The duck is done when it is very tender, pulls away from the bone on the drumstick and shrinks toward the thigh. Check the duck periodically so the meat does not overcook and fall off the bone.

The confit can be served immediately or cooled and stored covered in fat. It will hold up to 14 days in this condition, gaining flavor.

To serve later, bring to room temperature to soften the fat. Gently lift the legs out, scraping off excess fat. (The fat can be stored in the refrigerator and reused up to 3 times for making confit.) Heat a heavy-bottomed skillet over medium-high heat. Cook duck, skin side down, until skin is crisp, about 5 minutes. Turn heat down and cook the other side until heat through, about 5 minutes.

Beef short ribs with pomegranate barbecue sauce (Serves 4)
4 beef short ribs, cut thick and at least 2½-inches long (approximately 3½ pounds
Salt and pepper
2 tablespoons olive oil
1 large carrot, diced
½ medium white onion, diced
3 celery stalks, diced
1 bay leaf
4 cups beef stock

Sauce:
½ white onion
4 cloves garlic
½ cup red wine vinegar
2 cups pomegranate juice
4 cups ketchup
1 tablespoon mustard powder
½ cup cola (make substitution)
¼ cup brown sugar
1 teaspoon liquid smoke
1 tablespoon chili flakes
2 teaspoons kosher salt
2 teaspoons cracked black pepper

Season short ribs with salt and pepper to taste. Heat olive oil in a saute pan over high heat and sear ribs on both sides. Place ribs in a braising pan (or cast iron pot) along with the mirepoix (onion, carrot and celery) and bay leaf, and pour in stock, adding water to cover if necessary Bring mixture to a boil, lower to simmer, cover and braise 3 hours.

Meanwhile, puree the white onion and the garlic cloves in a blender with the red wine vinegar. Combine with remaining ingredients in a saucepan over low heat. Simmer for an hour or until the sauce is reduced by about half and flavors come together, stirring occasionally to keep it from sticking.

Transfer ribs to a clean, shallow baking dish, discarding the bones if they fall off and removing some of the fat (if you wish).

Cover in barbecue sauce to taste and broil on a middle rack, 4 to 5 minutes per side. Serve over noodles, mashed potatoes, crusty bread or with your favorite side dish.

UPDATE: Here's another head-to-tail cook book, called Odd Bits.