duck

[farmerbrown]

Flagra (sp) is duck liver that was feed corn to fatten them. It’s a French thing and it is the best. There best fried in a cast iron fry pan about half inch thick.


As far as what meat is on a duck it is more or less just legs and breast. We save the livers till the end of the year and make pata. We hatch a bunch of ducks and put them out to pond with no more TLC so duck is a specially to us.

 

[Klorinth]

It's actually spelled Foie Gras. French for "fat liver".

You probably don't want to know how they create this... ducks/geese are force fed corn. Here is a link:
http://en.wikipedia.org/wiki/File:Foie_gras_-_gavage_in_Rocamadour,_France.jpg

Apparently this is not going to be legal in California due to inhumane treatment. The ad libitum, free feeding, will be fine I assume.

 

[minifarmer]

Gotcha'! thanks! I just finally (I'm 42) worked up the nerve to try chicken livers...They're gross when they are fried to death...sauteed medium rare, however, is a slice of heaven!!
I have dogs, so the rest of the duck is put into a large pot of water and cooked overnight. Strain, and reduce the stock, feed duck 'pickings' to very happy canines. I save the goose fat and the chicken fat for schmaltz, but haven't tried duck yet (plus one goose and 50 chickens give about a gallon of it for spreads and roasting potatoes!)karla

 

[MissPrissy]

I raise appleyards for meat. Excellent egg layers, too.