Andy M.
Certified Pretend Chef
I received an excited phone call from my S.O. Wednesday. She was in the supermarket and saw fresh duck on sale for $0.49 a pound!
She questioned the meat manager about the price. He told her they were reduced because it was the last day the store could sell them. He said that if she didn't buy them he was taking them home.
She bought two ducks for a total of $5.00! (That's normally $30.00 worth of duck)
Thursday was duck processing day. I skinned and boned the ducks. I froze three of the four boneless duck breast halves for later use and set the forth aside for dinner.
I ended up with over a pound of meat from the legs that I'm saving for duck and tasso jambalaya.
I cooked down the skin and got a bunch of duck fat for later use.
I roasted the bones and made stock with them.
I fried up the livers for lunch.
I pan seared the remaining duck breast for dinner along with bulghar pilaf and a vegetable.
I am ducked out!
She questioned the meat manager about the price. He told her they were reduced because it was the last day the store could sell them. He said that if she didn't buy them he was taking them home.
She bought two ducks for a total of $5.00! (That's normally $30.00 worth of duck)
Thursday was duck processing day. I skinned and boned the ducks. I froze three of the four boneless duck breast halves for later use and set the forth aside for dinner.
I ended up with over a pound of meat from the legs that I'm saving for duck and tasso jambalaya.
I cooked down the skin and got a bunch of duck fat for later use.
I roasted the bones and made stock with them.
I fried up the livers for lunch.
I pan seared the remaining duck breast for dinner along with bulghar pilaf and a vegetable.
I am ducked out!