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Cooking mature duck

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by dotknott, Apr 11, 2016.

  1. dotknott

    dotknott Chillin' With My Peeps

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    Hi all! First post on this forum! Apologies in advance if this is in the wrong sub forum.

    I've got these two ducks in the fridge. Mature birds well past the ideal butchering age, but I needed to cull some of the flock and I hate to have them go to waste.

    I've only cooked young birds before and don't know what to do with the older ones. I was thinking duck ravioli might be okay since I could grind the meat and that may help with any toughness.

    Suggestions and insight appreciated!
     
  2. dotknott

    dotknott Chillin' With My Peeps

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    Well, I decided on trying to confit. I pieced the ducks last night and reserved one giant bowl of fat from the process. Tomorrow I'll roast the carcass and render the fat. I have the legs and wings in a salt cure getting ready to confit. I froze the breast meat for the time being.
    [​IMG]
     
  3. CTKen

    CTKen Monkey business Premium Member

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