Ducks

Japanese Knives - by Tokushu Knife
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Igasho

Igasho

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I will be butchering 2 ducks on Sunday, anyone have any suggestions to make em tender if we want to cook them same day?
 
Decided im gonna do a Spatzel with them, served over a bed of spaghetti squash noodles and a light garlicy tomato sauce
 
confit the thigh legs and pan roast the breast separately to med rare /med
 
boil the fat/skin to get the golden fat for all things good, then get rid of the water, nothing but fat left.

then once the carcass has been broken down, make duck stock with it. then we use this to make a duck mushroom risotto.

love ducks.
 
Cider Braised legs/thighs are also great if the whole confit thing is off the table. .. But I'd definitely brine the whole bird at Least 12 hours before doing Anything.
Cheers
 
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