Butchering a duck question...he has to go and soon

[porkchop48]

Quote:
My opinion, cook it in the oven or a rotissere but don;t fret too much about resting etc, Duck is ALWAYS best rare. ANd it is tender if served so. If you are skittish about rare meat, then boil/steam and blanche it until tender, but if you want a piece of duck that is like a fine piece of fillet minion, then cook it rare, slice it thin and have a great bottle of wine and a cute woman nearby. It will be like a trip to Paris, without the obnoxious Parisians!

Instead of a cute woman, can I pick a man?

I love a rare steak. Rare duck I am pretty sure I can handle.

What is the texture like?

I like he is getting the ax this weekend along with a few chickens.

 

[TinaK]

Older bird or not... my mouth is watering! Mmmmmm duck!

As ducks have a high fat content, my friend who is a chef swears that you should always slowly 'confit' the duck breasts for best results... e.g Cook them in their own fat. That way they will stay moist & tender. I love confit duck breast, cooled, sliced & then tossed through a nice green salad

 

[iajewel]

I have butchered ducks that are 3yrs. Think about this.. hunters dont' ask a duck how old they are befor they shoot them.. ya know.. You just change your cook times for size and age.

 

[porkchop48]

Looks like he gets to live one more week.

2 pigs and 3 deer later.... I am plum tuckered out.

Next week though. Next week.