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Yes I do have a couple of small duck breasts. I am going to freeze the legs, necks etc and use as a reduction when I get more meat. I think I will look for a good stir fry recipe. I want to do the best with what I have. I don't want my family to be turned off to raising ducks because I have not prepaired the meat well.
I've never had domesticated duck but wild duck breasts are great seared in a skillet until medium rare. My cheif friend then made a reduction of pear juice with garlic and a little Worcestershire sauce and drizzled it over the breasts. It was amazing!
We had three more silver appleyard drakes than we needed, so killed and processed them at around 20/22 weeks. I let them hang for 2 hours, then dry-plucked them, which made the job so much easier. We slow-roasted them with paprika, garlic, and salt and ate them with potato dumplings... spectacular.