/ck/ - Food & Cooking

>>16456266
you know maybe if I hadn't stewed the bill after I roasted it it might have been edible like crispy. Ive eaten rib bones like they were chips. The head meat is tasty, so is the tongue, but there's not a lot of meat and the tongue has a cartilage rich bone inside. I'm white so i can't prepare unconventional meat like the based chinks can. The brains were the weirdest part. Some brains would be edible, others would be absolutely revolting. I have no idea why.

>>15638766
>I feel urban when I say this but I’m a little turned off by brains
Hahaha thats okay! I'm not a big fan of the brains. But before I slaughtered each duck I promised them they wouldn't be wasted.
The head, along with feet and necks are roasted at high heat for a short time in fat (preferably duck fat but I will also use lard or bacon drippings) also added to my homemade vegetable broth ( I save up washed vegetable scraps in the freezer then slow cook them). and I make nice broth with the feet and necks

I then save the nice rich gelatinous broth, and slowly eat the necks and feet in a quick soup for lunch. Most people might discard the feet and heads after stewing but I stick to my promise. Plus I love poultry feet.
The heads are a bit different. I've had to experiment because... well... no one taught me how to cook duck heads and there's not many recipies.

What I've been doing latley is I take a little bit of the broth and a bit of bourbon maple syrup I have lying around (any similar sweetener will do, like honey or molasses) and I kind of... idk how to explain it. I cook the heads untill the liquid evaporates and the sugars caramelize the skin.

I eat all the meat on the head then crack open the skull and eat the tiny brain with a bit of mustard. It's not my favorite part of the animal but I think if I keep experimenting I might find a good way to cook it. Ive seen asians make really tasty looking duck heads.

>>15306939
I just checked the ducks and didn't see any scum, Maybe it's because I scalded the skin with boiling water, then dried in the oven at a high heat for 5 mins, then roasted the heads in their own fat for about 15-20 mins? This is what I've done with the heads.

I make a homemade vegetable stock filling a freezer bag with vegetable scraps (peels, ends, onion skins, etc) And then slow cook them until a deep broth is made. I used that and some onion, garlic carrot, celery, and fresh thyme, it smells very nice. But no scum. I blame the crock pot... I'm a shameless addict ;w;