Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking

Need duck advice


Home Cooking 46

Need duck advice

lapelosa | Jul 21, 2011 03:19 PM

So I found a local farmer who raises Muscovy ducks -- pastured, organic, humane, etc. I got one duck at 7.5 pounds for $12, and will get a second duck next week. I'm getting ducks eggs from him as well, at $2.50 a dozen.

I want to render the fat, and I want to try my hand at confit de canard as a gift for a friend, and also for myself. I'll keep the carcass to throw into the slow cooker for one to two days to make a duck stock -- I was even given the duck feet.

As an aside, I have preserved limes that I could use to stuff the duck, as well as apples and onions (lots of other produce as well, but trying to keep it somewhat simple).

What is the best thing to do with my duck?

Want to stay up to date with this post?

Recommended From Chowhound