Some questions please : 1. Are ducks harder to process than chickens?
2. If so, how much harder?
3. Are they cooked the same way?
4. What about eggs? I've heard they have a stronger flavor, and can be rubbery, is that true?
5. Would singeing be best to remove all the pin feathers and down?
2. If so, how much harder?
3. Are they cooked the same way?
4. What about eggs? I've heard they have a stronger flavor, and can be rubbery, is that true?
5. Would singeing be best to remove all the pin feathers and down?