Am cutting it up into pieces for the freezer and have lots of skin with downy feathers. Can I cook it down somehow so I can render out the fat? Or will the pinfeathers ruin it all? I was thinkign maybe simmering the skin slowly?
Need muscovy advice
- Thread starter SandraMort
- Start date
- Thread starter
- #3
The oh so fatty skin is now submerged in a pot of water on a low heat.
How to render duck fat: http://www.sugarlaws.com/how-to-render-duck-fat/
How to render duck fat: http://www.sugarlaws.com/how-to-render-duck-fat/
Similar threads
New posts New threads Active threads
-
Latest threads
-
-
-
-
-
Chicken with tail down, eyes half closed- Started by NightFury06
- Replies: 0
-
-
Threads with more replies in the last 15 days
-
-
-
-
-
Please Help! Eggbound & Possible Prolapsed Vent- Started by Elspeth Dinsmore
- Replies: 102
-
