Griff
Master Chef
I'm knocking off at work tomorrow at noon. I have to be at the house to meet an energy audit guy. I installed an new boiler/hot water tank system. The state has an energy conservation program this year and I should get an $8,500 rebate from the state after the auditor checks me off. So I'm thinking home at noon, I want smoked duck for Thanksgiving eve dinner. These are domestic ducks, not wild ducks. We have to skin wild ducks because our season is in September and early October and they are full of pin feathers making skinning, not plucking the way to go. I bought couple 4.5 pound frozen domestic ducks.
I realize that I am going to totally jinx this cook by posting the before shots prior to taking the finished shots but here they are. I'll probably have a huge duck fat fire as a result but here are the ducks currently residing in the frig. They came with the plastic pop out thingies. More shots tomorrow.
[attachment=0:3v5c5e1u]duck.JPG[/attachment:3v5c5e1u]
I realize that I am going to totally jinx this cook by posting the before shots prior to taking the finished shots but here they are. I'll probably have a huge duck fat fire as a result but here are the ducks currently residing in the frig. They came with the plastic pop out thingies. More shots tomorrow.
[attachment=0:3v5c5e1u]duck.JPG[/attachment:3v5c5e1u]