Nope, just duck! Lots and Lots of duck LOL Hold on fellew bloggers and my wonderful readers, the coming next series of post are all about how to butcher out your duck and then take all those parts and process them and or giving idea’s or recipes for each part.
As I wanted to do a cornucopia of things (don’t you just love that word LOL), I butchered out two ducks, one big Muscovy drake and one Muscovy/Swedish Cross Hen. I skinned them out, and deboned the breasts, cut the legs and thighs as one peice, and took the backs/necks for broth making. Kept back the livers, the hearts, the gizzards, and all the fat trimming that I could get off, including cutting off stripes off the skin itself.
Livers to be made into Pate, The hearts are going into a yummy Curry Dish, the gizzards are going to be used in a stew dish, the skin off the gizzards is being dried, will be ground into a powder and I am going to try a old idea I found in a book that say it will work as rennet for cheese making, we will see if it does or not!
So far, I have rendered out the duck fat, they gave me over two cups and I would have alot mroe if I had been willing to pluck instead of skin, which I will do on a future butcher outs, The cracklings are like little bacon bits left over in the fat, and I have set it aside to use egg dish.
The neck and backs are currently being simmered down into wonderful broth, which will be pressure canned up and be available for later use.- Made a total of 4 quarts of full strength broth.
The legs and Thighs are going to be de-boned and I will be making Spiced Duck patty sauage or meatballs from them..
One of the breasts will be made into Duck Prosciutto, one breast is planned to be made into Glazed Duck Breast with Current/High Bush Cranberry gravy with barley/wild rice side dish. Then comes Stuffed Duck Breast with Apple-Cinnamon Glaze, and last but not least is Duck with Blueberry and roasted fall veggies..
Boy writing it all out makes me hungry already, if anyone has something that they would like made instead, write and let me know about a recipe and I will give it a try! Each recipe will be broken down into its own post, I’ve learned when I lump them together, even Ican’t find them after awhile on the blog, this will allow me to link them up to this post and put them in the new recipe page.
I noticed that many duck recipes either called for Red Current, Cranberry or High Bush Cranberry jelly, and so today I pulled out pre-done juice and made a duck jelly, its a 50/50 mix of red current and High bush Cranberry and its so good! wow, I am going to make that combo again even if its not for duck use. If you have the chance to mix those two together, do give it a try, both are good on their own but together, they just bring out the best in a combo!