Need muscovy advice

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by SandraMort, Sep 26, 2008.

  1. SandraMort

    SandraMort Chillin' With My Peeps

    Jul 7, 2008
    ny
    Am cutting it up into pieces for the freezer and have lots of skin with downy feathers. Can I cook it down somehow so I can render out the fat? Or will the pinfeathers ruin it all? I was thinkign maybe simmering the skin slowly?
     
  2. cjeanean

    cjeanean Can't Decide

    Mar 5, 2008
    Missouri
    if it can be strained with something fine enough I don't see how it would be a problem. Otherwise I don't know!
     
  3. SandraMort

    SandraMort Chillin' With My Peeps

    Jul 7, 2008
    ny

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