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San Francisco Bay Area

willie bird- pig of sky and water


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Restaurants & Bars San Francisco Bay Area

willie bird- pig of sky and water

augustiner | | Oct 10, 2007 12:13 AM

i went north to guerneville this weekend for a wedding. along the way, i remarked to my companions that i had heard (from here) about the willie bird store in santa rosa, and how i was curious about their smoked fowl. a few random detours later, we drive past the shop. my curiousity and my friends demanding bladder caused us to stop and a few minutes later i walk out with a whole smoked duck and a bag of peppered smoked turkey breast cuts. another friend picked up several types of turkey sausages and turkey spread, which i've never eaten before.

the turkey spread was nice, smokey and smooth, without the gloppiness of too much mayonnaise. that friend called in to his house and dictated instructions to his housemate to make their own (they had just made a randomly early turkey dinner). a few minutes later, he answers the phone and says, "NO, you don't have to make it NOW." i hear that was a successful venture, nonetheless.

but my duck. i butchered it tonight to make portions for sandwiches later, and heated up a leg and a breast for dinner with friends. after setting aside the carcass and meat, and washing off my thoroughly greased cutting board and knives, i brought over a hot plate of smoked duck which disappeared in minutes, between the mussels, buttery chard, and steaks my friend and neighbor made.

my friend said, "if you had said that duck could taste like ham, i wouldn't have believed you until tonight." and i told him, "duck is the pig of the sky and the waters of the earth." or something less biblical in tone. but no doubt, this was a mighty tasty bird. the flesh was pink as ham, and just as salty, tender, and rich. the smokiness didn't overwhelm the natural flavor of the duck, and i'm so excited about the duck breast sandwich wrapped in my fridge for lunch tomorrow, or the rest of the bird, which is destined to be shredded over noodles, and whose bones will make a wonderfully smokey broth or jook.

i have to thank chowhound and our most prolific melanie wong for her regular posts about this place.

ok i'm having trouble linking to the right place and there might be 2 links to the wrong place when i post this. my apologies!