ive received a few more ducks than expected, they were cull laying strain but fair size breast meat each, we managed to process 30 birds, took the breasts and legs of of the first few then just the breasts, some the whole breast plate bone (OH is stronger than me). all vacume packed in freezer now.
I'm not the most adventurous cook but had thought confit but all recipes I see have skin on?? I do have a fair amount of rendered chicken fat from our sasso chickens in the fridge that I could use.
any suggestions or recipies I could try, also have the livers and hearts in the freezer, carcases too (ferret food)
mandy