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/ck/ - Food & Cooking

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File: 94 KB, 664x498, duckheadc.jpg [View same] [iqdb] [saucenao] [google]
15306857 No.15306857 [Reply] [Original]

Making duck head stew.
Notes:
-I have never eaten duck or any animal heads
-I have never cooked duck or any animal heads
-It smells good af though
-I got the duck heads from my own flock.

Let me know if you have any questions.

>> No.15306867

>>15306857
Do you know how to use the meme arrows you retarded vagina

>> No.15306874

>>15306857
Are you using any actual meat?

>> No.15306894

>>15306857
Just use that for stock anon. All that gelatin will make an awesome stock. Unless you have duck meat to put into the stew it's going to be a waste of a good stock.

>> No.15306922
File: 157 KB, 780x585, duck3c.jpg [View same] [iqdb] [saucenao] [google]
15306922

>>15306894
I mean I'm stewing it in vegetable broth so it will make a stock.
>>15306874
I already ate all the bodies of these guys.

>> No.15306939

>>15306922
Skim the scum every 30 mins or so and do it at a bare simmer, the slowest simmer you can manage. Do it for as long as possible as well, if you can do it for 18 hours, then do it. That stock will make your lips stick together like you put glue on them. Delicious.

>> No.15307033
File: 43 KB, 480x640, duckfatc.jpg [View same] [iqdb] [saucenao] [google]
15307033

>>15306857
OP here, also wanted to mention I also saved the fat and skin from my ducks and rendered this

Its a bit over a pound :)

>> No.15307048

>>15306939
I'm doing this in a crock pot.
I know, its kind of a copout but I've done this with feet and necks and enjoyed the result.
The plan is to simmer on low overnight.

>> No.15307083
File: 63 KB, 710x533, duckheadstewc.jpg [View same] [iqdb] [saucenao] [google]
15307083

>>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;

>> No.15307144

>>15307083
Hmm, never even attempted to make stock in a crockpot. I guess it could work if you leave the lid off to allow for evaporation. Can't see it being as good as a proper stock pot on the oven due to lack of fine temperature control, but you do you. I've got nothing against crock pots, I use them all the time myself if I want a slow cooked meal but can't be at home as it cooks. Great tools for unsupervised cooking.

>> No.15307608

>>15307033
based

>> No.15307740

>>15307033
Goy, may I recommend potato latke's fried in duck fat? Truly a fine way to use it, I think you may enjoy.

>> No.15307777

>>15307740
I was raised Jewish. I do not affiliate with that group but unfortunately blood is blood.

>> No.15307781

>>15307777
haha I'm not actually Jewish, marrying one though and his mother is teaching me to cook the family recipes. Nice quads.

>> No.15307791

>>15307740
Also, I'm sure a latke is great in duck fat as duck fat and potatoes go together better than milk and cereal.
But if you want to make a food extra jewy you probably should stick to shmaltzy.