it’s duck day again on Tuesday. so hard. we really enjoy having our ducks around (who wouldn’t? look at them!).
it’s a full day for two of us to go from duck “on the hoof” into the freezer, parcelled & packaged. we just did 12 (boys & girls) last Tuesday. what did we get for that work?
- 12 packages of breast meat, skin on
- 3-4 packages of leg & thigh meat, skin on (the size of the legs will affect how many per package); sometimes that gets turned into sausage
- “discard” skin off the neck, back & tail (gland removed): rendered down into beautiful golden duck fat (a little over 2 lbs from the 12 ducks last week)
- one meal of duck gizzard goulash (using hearts & trimmed crops)
- about 2 lbs of simple duck paté, using the livers and about 6 oz of duck fat (plus 6 oz butter)
- stock (using the bones, whole skin-on wings, and peeled feet) – usually about 16 – 20 quarts altogether
pretty good feed for one solid day’s work (plus, of course, the season’s worth of feeding & raising the ducks!). besides that, we give the cooked guts & heads, and leftovers from the stock & fat rendering to the pigs, which they adore (“more, please?”).
- The Fat Duck (travellingbookjunkie.wordpress.com)
- Four-Spice Duck Breast (cannizzoclutch.com)
- Cassoulet (myblogexactly.wordpress.com)
- French Duck Recipe (allaboutfoodsblog.wordpress.com)
- New and Awesome on Make: Projects (makezine.com)