Talk to me about ducks

[Wax Myrtle]

So, apparently I've hatched more Khaki Campbell ducklings than the locals want. h I can process and cook a chicken quite well, thank you but... I've never even tasted duck, much less processed and cooked one. School me, please, on raising them with an eye for the freezer, getting them in there, and then what should I do with them and expect flavor-wise when I'm ready to cook?

 

[Apples]

I've tasted Pekin duck. i hope i spelled that right. its not really good but you might like it.

 

[Wax Myrtle]

Thanks for the note of encouragement, Apples.

 

[Alaskan]

I think that home grown duck is so absolutely delicious and a TOTALLY different animal than what you buy at the store.

Seriously. I think home grown chicken is a little better than store bought, but home grown duck is out of this world wonderfully better than store bought.

As to for the table prep. Just like chicken!

You don't have to fatten them up, ducks store fat like crazy more than chickens do. And those khaki Campbell's don't have a bunch of meat on them, but they will still be tasty.

I like to have the poultry fast for a day before slaughter. Make sure they have lots of water, but no food for the last day, bleed them really well, process them, let them rest for a few days in the fridge and then cook and eat.

If young enough, roast duck is yummy. You can prick their skin all over and then they self baste in the oven because of all the extra fat. Makes their skin super golden and crispy and marvelous. You definitely want one of those racks that holds the carcass out of the pan drippings.

Good luck and happy eating!

 

[Wax Myrtle]

Thanks, Alaskan! How old do you think I may be aiming toward for process? When bleeding and eviscerating, is there really anything different between ducks and chickens? Any tips there?

Waxing? Yes or no? If yes, is paraffin okay to use?

 

[Alaskan]

Ooh, I just thought how I think I have read somewhere that the extra fat from the ducks can be used to make the best in the world biscuits. I haven't tried it, but you might want to see if you can find that.

Maybe you wanted more flavor input? I really like rosemary stuffed in the cavity while roasted, then you take it out and throw it out when the duck is cooked. And salt and pepper all over the top of the bird, and don't forget to prick the skin all over so that it self bastes, and remember that roasting rack so it doesn't drown in its fat. Then serve with rice and a bunch of cream gravy made with the drippings and some poultry seasoning.

 

[Alaskan]

As for age, just like chicken, old enough so that they look like they are about full size.

Butchering is the same, except the plucking is worse, sigh. I couldn't figure out the wax thing, though I have read that lots of people do that and say it is great. I just went with a blow torch, that worked well. It was a bit tricky to get all of the hair fuzz under and around the wings without burning the wing tips, but it was fast, and did work. The little spots that I did end up scorching with the blow torch disappeared while I cooked it, so the duck came out of the oven looking good, even though there were some bad spots when it went into the oven.

 

[Wax Myrtle]

Thanks, Alaskan. Quote is refusing to work for me today, Grr. Rosemary, hmm? Strong! Is duck so strong that it needs the stronger flavors? Any other meat it compares to in flavor? I've never eaten any duck, commercial, homegrown or wild, so this is all new territory for me. I do remember that it is all dark?

I've never used poultry fat in biscuits, but I love to use chicken fat in the pastry for chicken pie. And to fry potatoes in. Yum.

Wings are a pain to pluck. Is there enough meat on duck wings to make it worth it? Maybe I ought to consider just cutting the wings away, feathers and all...? Singeing down off - will keep that in mind!

 

[Alaskan]

I like strong, and since I just put it in the cavity and then remove after roasting, I think it is perfect.

And yes, the entire carcass is dark, and yes, the wings are kinda small, maybe just snip them off.

And, hum, duck tastes like duck. Doesn't really taste like goose, and not at all like wild hunted duck either.

Ooh, I did just remember that the oil/ preening gland on the ducks is larger and stinkier than on a chicken. Same area though.

 

[Elke Beck]

Duck fat can be used to make the best ever fried potatoes! Absolutely lovely crispy fried potatoes. Hold on one second while I wipe my chin.