Home Cooking 1

Duck: Choices, choices and the lack thereof

ChristDriven | Feb 18, 200812:17 AM

I got a duck sitting frozen and nice in my freezer right now and I have a pretty good plan set for what to do with the bird (sear it, cook potatoes in its rendered fat, make soup out of its collagen-laden spine, etc.)...all except for the gizzards, heart, and liver.

I'm not really planning to buy a container of livers [to make pate] or any other additional duck parts and accessories (it's not that I don't want to, it's that I can't; I live in Japan).

What do my fellow foodies/gourmands say?


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