The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: milly molly on March 25, 2016, 04:20:37 pm
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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
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Well for me it would have to be Chinese duck with pancakes.
You could roast it really well until it just pulls apart and then put the hoisin sauce and cucumber on the pancakes and off you go :-)
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Hi Mandy :wave:
You can make all sorts of casseroles, using different flavourings and herbs. Orange, Tunisian spices, plain old gravy and onions, curry, whatever you like best. We used up Muscovey skinned birds that way, slow cooking because they were a bit older than ideal, in the various flavourings. Have fun :yum: :&>
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thanks guys