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06-24-2011, 12:10 PM
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#21
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,688
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Definitely. I prefer mallard, but then, there are those who would say that the wild duck has a stronger taste, I just find it tastes more like duck <g>. The meat has a different texture. Probably because the mallards have more muscle from all the flying they do...Now I'm wishing I'd ordered some ducklings...
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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06-24-2011, 12:22 PM
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#22
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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Duck is a big favorite of mine. I've never had wild duck of any kind. Unfortunately, SO doesn't care for duck so I don't hae it very often. Once in a while I'll buy myself a boneless duck breast and pan roast it.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-24-2011, 01:29 PM
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#23
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Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,257
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When I am lucky enough to have it, I'll sautee virtually anything in it. We have a mallard "farm" near here, and the one time I bought it, it was so lean that it lacked flavor! Nothing like the duck you buy in the grocery.
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06-24-2011, 01:38 PM
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#24
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Head Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 2,409
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Quote:
Originally Posted by Andy M.
Duck is a big favorite of mine. I've never had wild duck of any kind. Unfortunately, SO doesn't care for duck so I don't hae it very often. Once in a while I'll buy myself a boneless duck breast and pan roast it.
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C'mon up here, then. I live on the edge of a wetlands and for a couple of months a year I am woken up by thousands of the darned things every morning. You are more than welcome to have a couple of them. lol!
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06-24-2011, 01:57 PM
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#25
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,926
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Quote:
Originally Posted by Rocklobster
'
C'mon up here, then. I live on the edge of a wetlands and for a couple of months a year I am woken up by thousands of the darned things every morning. You are more than welcome to have a couple of them. lol!
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Thanks for the offer, but if it involves getting up early and sitting in a cold wet duck blind for hours waiting for the critters to show up so I can shoot them, I'll pass.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-24-2011, 07:31 PM
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#26
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,688
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I'll pass, too. Been there, done that, didn't shot a duck, froze my butt off, and I think the t-shirt was tossed in the rag bag years ago. (Hey--I ran out in the rain to bring my hens into the barn because I didn't want them getting wet today--what makes you think I could shoot a duck?)
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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06-24-2011, 11:13 PM
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#27
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 18,046
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Quote:
Originally Posted by CWS4322
I'll pass, too. Been there, done that, didn't shot a duck, froze my butt off, and I think the t-shirt was tossed in the rag bag years ago. (Hey--I ran out in the rain to bring my hens into the barn because I didn't want them getting wet today--what makes you think I could shoot a duck?)
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Did you become madder than a wet hen? 
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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06-25-2011, 07:42 AM
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#28
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Master Chef
Join Date: Dec 2005
Location: southeastern pa.
Posts: 5,698
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Anne Burrell utilizes duck fat pretty regularly..........
Hash Brown Potatoes Recipe : Anne Burrell : Food Network
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Ham & Eggs;
A Day's work for the chicken, but a lifetime commitment for the pig !
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06-25-2011, 07:49 AM
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#29
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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My hens love the rain.
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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06-25-2011, 08:20 PM
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#30
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Executive Chef
Join Date: May 2011
Location: va by way of upstate ny
Posts: 2,536
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my mom's gingerbread cookies were unsurpassed in our circle. she ended up baking them for all our friends because she didn't want to part with her secret recipe. anna's ginger thins are a close approximation to mom's ginger cookies. i still don't have a recipe for those marvelous, melt-in-your-mouth cookies, but i do know that the "secret" ingredient was duck fat. i'm not much of a baker, but it occurs to me that the duck fat might work marvels for many other cookie varieties as well. anyone out there brave enough to put it to the test?
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