/ck/ - Food & Cooking

>>14901222
First I roasted him on a bed of radishes, potatoes, onions, and garlic and herbs from my garden. I then stuffed his cavity and breasts with apples. Baked on low for a long period of time, and then stewed the duck for a delicious sweet, tender meat that demanded to be savored. Bones were saved for recooking into stock with veggie scraps It took me a week to eat it all because he was just too damn delicious and rich and sweet to just inhale like your conventional poultry. I also collected the rendered fat (pic related) and use it on tons of cooking. Nothing, and I mean, NOTHING fries potatoes better than duck fat. You can take that to the bank.

The head, feet, neck, neck skin, fat, and of course organs (gizzard, liver, heart, kidney, testicles, and lungs) are still chilling in the freezer with the rest of my cull males. The down and pinfeathers were saved for later use in crafts and for pillows. The only thing that is "wasted" currently is the intestines and vent (aka butthole). Though in the future I might clean them out and try to find a use for them. And when I say waste I mean they are composted.

I am very much into nose to tail eating. The only pics I have of my cooked ducks are earlier ducks I had where I cut the tail off (I don't do that anymore since the roasting and stewing fully utilized the tail.) Next time I cook one I'll save pics tho! :)

>>14705263
You're a jew or a muslim. I personally love duck fat. But I have beautiful ducks that produce it for me. Seed oils are kind of shady. Getting pure olive oil that isnt adulterated is hard to get or even certify as authentic. And other cheap oils are actually rancid and are put through many different processes so it doesnt smell like cloudy stank ass. Meanwhile I get a delicious roast duck and half a jar of duck fat as a byproduct.

>>14691677
Here is the fat, also forgive me for the sloppy butchery. This was only my second time ever gutting an animal.