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Old 10-12-2008, 10:36 AM   #1
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What should I do with leftovers from my duck?

I am in then process of cooking some crispy duck.

This is what I have left:

Spine
Wings (Past the "elbow")
Excess neck fat
Neck
Heart
Liver
...and something that looks like a kidney. I doubt that is what it is though.

Basically, the standard stuff inside a duck plus the spine that I cut off.

I really have no clue what to do with any of it. Usually, I just throw it all out, but for some reason, this time I want to eat it. I have never messed with any of it before. What should I do with them? Make me a "custom recipe." I want to use EVERYTHING that is leftover.

Thanks!

-Sam

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Old 10-12-2008, 10:42 AM   #2
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render down the fat and save it. Ummm duck fat.

you can sautee the liver
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Old 10-12-2008, 10:45 AM   #3
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After you eat the duck there will be a carcass...Put it all in a pot..cover with water. Add S&P Garlic, bay leaf, a little thyme, onion, etc...add any of your "parts"....make a duck stock....From there I would be thinking duck and andouille (sausage) gumbo....

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Old 10-12-2008, 11:24 AM   #4
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+1 for uncle Bob

duck stock is rocking good times.
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Old 10-12-2008, 11:37 AM   #5
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Duck stock is terrific. Don't use the liver because it will cause the stock to become bitter. I love making soup with duck stock and it gives a great taste to homemade gravy for poulty instead of using chicken stock. Duck is rich so the flavor is awesome. Cut out some of the fat.
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Old 10-12-2008, 03:22 PM   #6
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Bake the carcass to render the fat out and store the fat. Use the remainder to make stock.
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Old 10-13-2008, 06:34 AM   #7
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The duck carcass is used to make duck soup for the second course in Peking Duck. Duck liver can be served separately after a light saute in the frypan. Any fat you want to render down is fabulous for roasting potatoes in.
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