Roc
Few people have felt the sensation of feeling miniscule in the face of something truly massive. And even fewer who do experience it, live to tell the tale. The Roc is one of those monsters that is of an entirely different scale altogether, and every way you interact with it reminds you of that. From the massive gusts that each flap of its wings creates, to its ear shattering screech that can be heard miles away.
Even in death, this monster’s scale creates huge challenges. The first is in proper butchering. Due to its sheer size, most people who get meat off of a Roc simply hack off whatever they can access, fill up their packs, and go home happily. In these scenarios, the vast majority of the meat goes to waste, being left to the wolves and buzzards to pick clean.
Butchering in the field is always a matter of speed, fighting against the clock to make sure the meat doesn’t spoil or degrade in quality. Properly breaking down a Roc completely requires an entire team of trained butchers, in addition to an entire caravan to transport the meat. The most effective of these teams I have seen led by Orcs, who can mobilize entire fleets of well trained butchers in just hours, traveling light and starting the cleaning process while the rest of the caravan arrives. The main dangers to the efficacy of such expeditions however comes in the form of infighting among the butchers, as often comes into play in Orcish enterprises.
Rocs are not commonly tamed these days, but some clans of giants have been known to still cultivate them. It is with the Usag tribe of Cloud Giants that I saw a true Roc butchering take place. Even with the giants’ size, it still took a team of over a dozen, from the removal of entrails, to the defeathering, to the separation and transport of the various parts. When it was all done though, the feast was the stuff of legends, showcasing the many different ways this beast can be prepared. However even among those that cultivate Roc, slaying and preparing one is far from a common occurrence. This feast was put together to commemorate the 300th birthday of clan leader Vorkar Usag, a fitting event for the butchering of a Roc.
Regardless of how you attain the Roc meat, whether by felling the beast, coming across a felled beast, or any other lucky happenstance, the real question is how does it taste? As opposed to most fowl, Roc meat is a red meat, and a dark and intense one at that. It is a far shot from the chicken or turkey you might have expected, instead having meat that more closely resembles bison or even auroch. However while these creatures consume diets based on grass and grains, the Roc is a carnivore through and through, and this leads to a meat that is dense with metallic and mineral packed flavors. Properly mitigating this can be a difficult task for a chef, and most cultures that do eat Roc enough to develop a culinary culture around it, consume it in a way that is heavily spiced for this very reason.
Roc is also a difficult meat to work with because of its incredibly low fat content. As opposed to the turkey or chicken, very few muscles on the Roc go without constant use. While the Roc doesn’t flap its wings often as it flies through the sky, even holding that outstretched position while coasting on air currents is a difficult task that puts large amounts of strain on the muscles. As a result, the entire body is made of lean, tightly packed muscle. These cuts all need ample time stewing or roasting, but if given the time and love they deserve, that tough muscle breaks down into juicy gelatin which yields amazingly tender meat.
The best part of the Roc however, is not on the body. It's the eggs. However, if you thought that slaying a Roc in and of itself was difficult, defeating a Roc near its nest is a completely different task. Rocs awaken an entirely new ferocity when defending their young. They are also incredibly attentive, with eye sight that can pick out a small rabbit on a grassy plain, or an intruder trying to sneak into their nest miles away while they circle the skies. But if you are brave, sneaky, or lucky enough to get your hands on Roc eggs, you have acquired some of the crown jewels of high dining.
Roc eggs have a creamy richness unmatched by any other fowl, or egg laying animal in general. While many chefs often add cream or milk to make chicken eggs more silky smooth in an omelette, Roc eggs are so creamy and rich that some chefs will add water to thin them out. Roc egg yolks make for some of the most indulgent custards that you will ever have. They instantly elevate the quality of any baked good that calls for eggs, though it may be important to adjust other ingredients accordingly as they can overpower a dish with richness. Chefs in the capital are always looking for Roc eggs for their choosiest clients and most ambitious dishes. If you succeed in acquiring Roc eggs, and then feel daring enough to do it again, you can make quite a fortune peddling them to high class culinarians. Of course, at the cost of life and limb if you mess up just once.
Example Recipe - Roast Spiced Roc with Onions:
This is the centerpiece dish that I had while dining with the Cloud Giants. First separate the Roc into portions that can fit on a roasting tray. While the Roc is a massive animal, it does not defy the basic laws of cooking. If you were to attempt to cook a whole Roc leg, it would end up charred on the outside and raw on the inside due to the sheer size. Once the Roc is separated into manageable sizes, the pieces are heavily seasoned with an earthy spice mixture. The Giants didn’t allow me to know exactly what they used, “traditional spices” they said, but I would assume some combination of roasted peppercorns, ground peppers, cuminum, cinnamon, glabra (or “sumac” as it's known by some humans), and some other interesting flavors. If you can get your hands on some spices from the Orcish lands, I would recommend giving those a try.
Once the Roc is seasoned well, slice up enough onions to cover a sheet tray. Lay them on the sheet tray and then oil them lightly, just enough to cover. Place the Roc onto the onions, and then put the trays into ovens or hearths on low heat. The Roc will take a few hours. In this time the tough meat will break down into tender morsels, and the onions will catch all of the flavorful drippings and caramelize. It's an amazing combination. Serve it with rice or flatbread to sop up the wonderful juices.
Example Recipe - Roc Egg Tart:
When discussing Roc, I could not go without including a recipe that truly highlights the beauty of Roc egg. For this I chose the Roc Egg Tart, a custard tart that can be made with other types of eggs, but truly shines when using an egg as rich and glossy as the Roc’s.
First make up a tart dough, combine flour, salt, and sugar, then add chunks of cold butter. Knead those chunks through with your fingers until they form pea size crumbles, like when you’re making biscuits. Add enough cold water to bring the dough together just barely. Roll the dough out, then fold it and roll it out again. Portion the dough out into the desired size for your tarts, then set all the unfilled tarts aside in a cool place. It is important all of this stays cool so that the butter doesn’t fully melt until in the oven, which will make a perfectly flaky crust.
While the dough is on standby, make a custard with the Roc egg. Combine sugar with warm water to dissolve, then cool to room temperature. Whisk up the eggs then add the sugar water. Normally chefs also add cream, but the Roc egg doesn’t need it. Some Feywild vanilla bean is a great addition as well if you can source it. Pour the custard into the tart, then pop them into the oven until cooked. Your hard work will be rewarded with one of the crispiest, creamiest, and richest desserts you’ll ever have.