Duck Meat and Mire Poix
Duck Carcass Ready For Browning (liver is for the cats)
Rendering (Note to self, dice the skin next time)
Cure The Duck (Goin Cajun here: Thyme, Salt, Cayenne, Garlic ‘Toes)’
Render The Duck Schmaltz
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
While this was an unfortunate attempt at Duck Confit, it was a mildly successful rendition of duck jerky.