It’s Friday night, everyone one and my mother are out having adult beverages celebrating life while I’m on a double date with two ducks. One being a beautiful fowl from a free range foo foo farm eating only the best while the other is from the other side of the tracks of mass production. We will see which will taste better but the price difference was about three times.
Having never broken down a duck, I watched this video to get a general idea. It’s been half a decade since I’ve had to do any real knife work and it’s nothing like riding a bike. I left a quite a bit of meat on the Gentleman but did much better with the Fella.
Going to make Duck Confit, Duck Prosciutto, Duck Stock, Pate? and Render Duck Fat.
Suzilla's 
Be wary of your duck dates, as I heard one was a quack and the other wouldn’t fit the bill. Yuk yuk. 😛 It’s late night and that’s the best I could do, sorry. 🙂
Perhaps I too should be out having an adult beverage celebrating life, but at least I’ll get to tell folks I spent my Friday evening watching an attractive gal show me a pair of breasts that were natural and then the factory packed variety…cool beans! >:)
Looking forward to seeing if there is a dramatic difference in texture and flavor of the prepared dishes.
TGIF!
LOL! To be honest, I don’t think I can tell the two apart anymore. We will have to see once the curing process is over. I also kinda went rogue with the recipe and not sure how it will turn out. If I die of botulism, it was nice knowing you over the years. =)
If you were to fall ill, would it be blamed on food poisoning or fowl play? 😉 In any case, you should be safe since your recruited “taste testers” will be your first wave of defense. It’s about time they stepped up – it can’t just be all about sampling great food dishes from a skilled cook. They have to earn their keep as well. =)