I bought a whole frozen Long Island duck. Deciding what to do with it
Need help!!
I was thinking of course to cut off extra fat and skin and render it and get crispy skin pieces and fat
Make a pâté with the offal - is that possible or just heart and liver?
And deciding whether to roast whole duck OR piece it out and make breasts and confit legs, but what to do with rest of Carcass if do that
Thoughts?
Need help!!
I was thinking of course to cut off extra fat and skin and render it and get crispy skin pieces and fat
Make a pâté with the offal - is that possible or just heart and liver?
And deciding whether to roast whole duck OR piece it out and make breasts and confit legs, but what to do with rest of Carcass if do that
Thoughts?