Duck Meat

Duck Meat and Mire Poix

Duck Carcass Ready For Browning (liver is for the cats)

Rendering

Rendering (Note to self, dice the skin next time)

Cure The Duck

Cure The Duck (Goin Cajun here: Thyme, Salt, Cayenne, Garlic ‘Toes)’

Render The Duck Schmaltz

Render The Duck Schmaltz 

Duck Stock

Duck Stock

Cracklin Cracklins

Cracklin Cracklins

 

Filter out the cracklings from the fat, let the fat cool, and after a day or two of curing the duck, immerse it in the cool fat and then gently cook at ~160 degrees until fork tender….

Maybe a Teensy-Weensy bit too hot

Maybe a Teensy-Weensy bit too hot

Voila!

Duck Confit--Jerky Style

oops.

 

While this was an unfortunate attempt at Duck Confit, it was a mildly successful rendition of duck jerky.

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