Serious Eats: Talk
I'm talking about the bird, not some preening diva chef. A friend of mine was given a dressed out 6 pound peacock. He called me for ideas as to how to cook it. So far, I have let him down mightily. This was a domestic bird fed grain its' entire life. My first thought was bacon, to counter any dryness. That alone is not much advice. If it exists, does anyone have a "classic" recipe for peafowl?