BackYard Chickens › BYC Forum › Social › Egg, Chicken, & Other Favorite Recipes › Cooking mature duck
New Posts  All Forums:Forum Nav:

Cooking mature duck

post #1 of 3
Thread Starter 
Hi all! First post on this forum! Apologies in advance if this is in the wrong sub forum.

I've got these two ducks in the fridge. Mature birds well past the ideal butchering age, but I needed to cull some of the flock and I hate to have them go to waste.

I've only cooked young birds before and don't know what to do with the older ones. I was thinking duck ravioli might be okay since I could grind the meat and that may help with any toughness.

Suggestions and insight appreciated!

Follow my flock on instagram and on my blog herouxpotager.com

 

My Flock: 5 ducks, 2 drakes - All Saxonies.

Reply

Follow my flock on instagram and on my blog herouxpotager.com

 

My Flock: 5 ducks, 2 drakes - All Saxonies.

Reply
post #2 of 3
Thread Starter 

Well, I decided on trying to confit. I pieced the ducks last night and reserved one giant bowl of fat from the process. Tomorrow I'll roast the carcass and render the fat. I have the legs and wings in a salt cure getting ready to confit.  I froze the breast meat for the time being.

Follow my flock on instagram and on my blog herouxpotager.com

 

My Flock: 5 ducks, 2 drakes - All Saxonies.

Reply

Follow my flock on instagram and on my blog herouxpotager.com

 

My Flock: 5 ducks, 2 drakes - All Saxonies.

Reply
post #3 of 3

Maybe you could ask on this thread

 

http://www.backyardchickens.com/t/1090656/ask-a-chef

 

All the best

CT

Nairobi, Kenya
Reply
Nairobi, Kenya
Reply
New Posts  All Forums:Forum Nav:
  Return Home
BackYard Chickens › BYC Forum › Social › Egg, Chicken, & Other Favorite Recipes › Cooking mature duck