High Cheese
Saucier
I bought 2 ducks today. After butchering I'll be making a quick version of duck confit, rendered duck fat, duck stock and reserving the wings for Asian duck wings and reserving the breasts for something like duck eggrolls.
Here's the ducks broken down. Leg quarters, breasts (actually they're pretty small boobies), wings, skin/fat and the carcass/neck, etc.
For the duck fat, I chop the skin into 1 inch pieces, layer them in a skillet and cover with water. Simmer over medium heat for about 1.5-2 hours. The water evaporates and you're left with clear Liquid Gold.
About 1/2 way through.
Just about done. Clear liquid and slight color on the skin.
Strained.
Here's the ducks broken down. Leg quarters, breasts (actually they're pretty small boobies), wings, skin/fat and the carcass/neck, etc.
For the duck fat, I chop the skin into 1 inch pieces, layer them in a skillet and cover with water. Simmer over medium heat for about 1.5-2 hours. The water evaporates and you're left with clear Liquid Gold.
About 1/2 way through.
Just about done. Clear liquid and slight color on the skin.
Strained.