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Message
re: Making Duck Prosciutto
Posted on 2/10/15 at 2:40 pm to gorillacoco
Posted on 2/10/15 at 2:40 pm to gorillacoco
The only reason I asked is because it looks a little wet on the cutting board in the after picture. I love good charcuterie and also duck so this sounds like a cool idea. 
0
Posted on 2/10/15 at 2:40 pm to gorillacoco
I am damn hungry now
Posted on 2/10/15 at 2:54 pm to gorillacoco
quote:
with bare breast meat (which I have a lot more of)
Wait, so you're telling me when you breast ducks you don't keep the skin and fat?
Posted on 2/10/15 at 3:07 pm to The Last Coco
I just peel them apart with my thumbs and then cut out straight breast meat w/ no fat 
Posted on 2/10/15 at 3:11 pm to PapaPogey
That is usually how I do them too but this year I saved a few that had good thick fat layers and not too many holes in the breast. Pan seared them skin side down and then for a few min of non skin side. came out pretty good fat added lots of flavor.
Posted on 2/10/15 at 3:15 pm to Bleeding purple
I'll be doing that next time around. Gonna also make sausage next year.
Posted on 2/10/15 at 3:18 pm to The Last Coco
quote:
Wait, so you're telling me when you breast ducks you don't keep the skin and fat?
most of the time i just peel back the skin and then take out the breast meat, legs and heart. i started keeping the livers too but only at the end of the season.
also in the latter half of the season i started cutting out the whole breast plate with meat attached, and in those cases i did leave on the skin/fat most of the time. but i intended those for smoking or pot roasting.
next year it's gonna be a full on butchery tho. i'm not throwing anything away unless i'm in a hurry. got some srs plans for those babies.
Posted on 2/10/15 at 3:21 pm to gorillacoco
What are your plans for the duck legs?
This post was edited on 2/10/15 at 3:21 pm
Posted on 2/10/15 at 3:47 pm to PapaPogey
there's another recipe in the cookbook i got called a confit that i'm going to try. from the brief glance i gave it, it looks like you brine them and then cook in a layer of stock/fat for a long time.
i've made buffalo wings with them before but i havent figured out how to cook them without making them super tough yet. i'm still experimenting though.
i've made buffalo wings with them before but i havent figured out how to cook them without making them super tough yet. i'm still experimenting though.
Posted on 2/10/15 at 5:44 pm to gorillacoco
duck legs pan fired are pretty damn good. You just have to not over do them.
I like to bread them in egg wash with crushed ritz crackers with a little chicken rub thrown in. Pan fry in canola or peanut oil.
I like to bread them in egg wash with crushed ritz crackers with a little chicken rub thrown in. Pan fry in canola or peanut oil.
Posted on 2/10/15 at 5:51 pm to Bleeding purple
Yeah I was thinking fry em up like frog legs
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