Cooked my first this morning!

[dichotomymom]

I cut two breasts up into bite size chunks, made an orange glaze and baked it and served it with toothpicks as an appetizer. I was very pleased with it and can't wait to roast a whole one next year. My kids didn't even mind that they were former "pets", it tasted so good....

 

[Le Canard de Barbarie]

Duck is delicious. This is a pekin duck breast that I ate for lunch the other day. I also fry the potatoes in the rendered duck fat, as well as the stir fried vegetables. The meat tastes like filet mignon.

edited for spelling: pekin, not pelin.

 

[dichotomymom]

That looks heavenly!

 

[Le Canard de Barbarie]

Tonight I'm having duck sausage made from giblets, mashed rutabaga with butter, and green beans.

This 16 week old muscovy drake ended up as my neighbor's Christmas dinner. Weight was 8.17 lbs dressed.

Aren't ducks tasty? It's good to see someone else raising them for meat. Any pictures?

 

[beerman]

Smoked duck ROCKS!!!

 

[dichotomymom]

No, but I will definitely take some! Our pekins were so much more worth the work compared to processing and eating our dual purpose. I wasn't going to eat the ducks but now that I know how good they are, I'll be buying some along with broilers next spring.....

 

[Le Canard de Barbarie]

Quote:
You are sooooo right!!! I need to get me a smoker.

 

[Le Canard de Barbarie]

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Did you skin or pluck? A local processor here wants $2 for a chicken, and $6 for a duck. Now you know why.

 

[ultasol]

Are ducks really that hard to pluck? I always hand pluck the geese, and other than the down sticking to my hands and making me feel as though I've been tarred and feathered I find it no harder than a broiler chicken.

I do get a good scald, though. We had goose for christmas. Mmmm. Hooray for delicious waterfowl!

 

[Le Canard de Barbarie]

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I pluck and wax, which adds to the cost and complexity of the process. Never plucked a goose so I have nothing to compare. Any pictures?