Advice on Duck Processing - and what to do when they are done

[CountryMom]

I know I am a nut not liking skin. LOL Never have since I was a kid though. Just like the crust but hate peeling it off the skin. LOL

Nikki these two drakes are Muscovies. I couldn't believe how meaty they were really. They hatched out the end of February so were about 12 weeks of age. I guess I did it at an alright age.

We raise Bobwhites. Started just about a year ago. Not real found of how wild they are, but they make beautiful calls and taste pretty good.

bheila thanks for the info. I will try some tonight if I have time along with some of the fresh veggies from my FIL's garden. YUM!

 

[Steve_of_sandspoultry]

We skin the ducks like you did, it's the fastest way to process them we have found plus, they take up alot less freezer space . Then we cut them up and save the breasts and the leg 1/4's and giblets - that's pretty much all there is to a duck.

The leg 1/4's and giblets get turned into.....

Here is the recipe for the sausage
recipe as follows for 10 pounds of meat

10 pounds duck
1/2 cup dry red wine
2 Tablespoon white pepper
2 Tablespoon salt
2 teaspoon mustard seed
1 tespoon black pepper
1 teaspoon sage
1/2 cup finely mixed onion

I also added some allspice, and red pepper for some extra zing.

The breasts like so

We have baked the breasts, cut them in half length wise (so they are much thinner) and grilled them, they make a great stir fry!

Steve in NC

 

[CountryMom]

Oh Steve that sausage looks good! We have huge breasts on these birds I have so I bet they will easily make a meal with left overs. With only two I don't think we will bother with sausage, but that is something to remember.

 

[Steve_of_sandspoultry]

We just deboned the legs saved the meat until we had enough to make the sausage, we made about 30 + pounds last batch. It was about 3 1/2 gallon size ziplock bags worth. It did come out really good, we have been tweeking the spices and finally got it just about right. One thing is we used all the giblets in the meat mix so you do get a slight taste of liver some times. If you don't like that then you will need to add some pork fat to the mix or it will come out dry. Ducks have quite a bit of fat in the giblets.

Steve

 

[TimG]

Quote:
Don't they have quite a bit of fat in other places, too? I mean you must have trimmed quite a bit of fat off those breasts pictures above. Or, does that come off during the skinning process? If so, I really think you're missing out by skinning (and discarding that fat).

 

[CountryMom]

That is an idea to save it. We usually do some of our deer every year into sausage. I buy all the supplies then and use them up. I guess it depends on if we raise more of the Muscovies for meat or just for pleasure. Will have to see how the family likes the meat first. LOL I know my FIL will.

 

[sparkles2307]

We processed 30 ducks one year, I am pretty sure that dad just skinned them. They seemed easier is I remember right, but that was almost 14 years ago so who knows! We baked and stewed a lot, I love duck cooked just like a roasted chicken...I just love duck, but cant bring myself to butcher our 1 yr old Saxony ....

 

[Steve_of_sandspoultry]

Here is a recipe for the breasts, it's kind of a pain to cook but it's really good, we posted it on here a while back. took me a while to find it.

Breast of duck with blackberry demi-glace

Ingredients

6 duck breasts
1/2 pint fresh blackberries
1/2 cup port wine
1 tbsp cane syrup
1 bay leaf
1 tbsp minced garlic
10 black peppercorns
6 fresh basil leaves, torn
4 sprigs fresh thyme
6 fresh sage leaves, torn
1/4 cup port wine
1 tbsp minced purple shallots
1/2 tbsp minced garlic
1 cup demi glace
salt & pepper to taste
louisana hot sauce to taste

In a large mixing bowl combine duck, 1/2 cup port, syrup, bay leaf, garlic, peppercorns, basil, thyme, sage, salt & hot sauce. add duck and toss to coat well with marinade. let sit at room temp for at least 4 hours. in a large cast iron pan heat oil (we use olive or peanut) saute' duck breasts until light brown until internal temp gets to 140F, medium rare. Don't over cook or they will be tough. remove an keep warm.
Pour of all but one tablespoon of drippings, saute' shallots and garlic 2 minutes, add blackberries and remaining wine and reduce by half, pour in demi glace and reduce by 1/4. season with salt & pepper. to serve slice each breast and top with a generous portion of blackberry sauce

Demi glace 1 quart
2 quarts beef, veal, or game stock
1/2 cup white butter roux
1 ounce tomato sauce

divide stock into two saucepans and bring to a low boil. in one add the roux and wisk. as it thickens at tomato sauce and the other pan of stock slowly and cook down until you have a quart.

We serve with wild rice. Also, we found the port wine to be a little to sweet to our taste, we liked it better with a light blush type wine. Don't cook this with the windows open unless you make enough for anybody that will smell you cooking it. Enjoy!