I had a bountiful haul this winter and relegated much of it to the freezer. In order to have stuff for the rest the year, follow below. Let’s say you have 12 ducks…
Pluck them, take off the breasts with a 5″ santuko, take off the legs, reserve the insides and make a pile of the other parts including feet.
1) Make duck stock and or demi glace with the pile of parts.
2) Make pate with the organs (I like using half pork, adding lots of pepper and shallots and pushing it through the sausage machine, mixing in an egg, then into a terrine lined with bacon).
3) Confit the legs and vacuum seal in 6 packs (3 legs/person).
4) Pack the breasts in a vacuum sealer bag with any combination of black pepper, cardamom, coffee, salt, juniper berries, brown sugar, cumin, fennel, caraway, cinnamon, allspice, or nutmeg. When it’s time to eat, just simmer on the lowest temp for 30 minutes, sear in bacon fat and serve.
