So I received two ducks from my meat CSA - what to do with them?
I have two whole Rouen ducks in my freezer - taking up valuable space - and I have no idea what to do with these guys. Does anyone have any ideas? Excl. Peking duck - way too much work.
Wow! A meat CSA sounds like heaven.
I just bought 4 ducks from the Asian market. Rendered the skin for fat, made confit out of the legs, used the carcasses for stock, and froze the breasts and wings separately. They don't take up much space. The breasts are good for a quick meal...pan-fried with a simple pan-sauce.
But just cutting them up into parts will save you valuable freezer space.
well, i go along with this partly. i'd thaw 'em, cut 'em up, make confit from the legs/thighs and stock from the wings and carcass. i'd pan fry the breasts--but right away. i wouldn't refreeze them. the confit will keep for quite a while without freezing so there's no worry about having back to back duck meals.
the confit legs would make a dandy start to a cassoulet.
search for an article in the NYT archives from a few years ago by Amanda Hesser about different ways to cook duck. I love the article and my favorite method is to put the whole duck n the oven on low for 3-4 hours, which renders the fat, then finish at high heat to crisp the skin. The NYT is still free online, at least for now.
OR, send them to me.
I second jeremyn's thoughts - and you get 4 separate wonderful elements from the two birds.
-duck stock takes things you'd use chicken stock in, and elevates them to another level of deliciousness!
-you can use the duck fat as you'd use butter - to fry an egg, to saute greens (so yummy), etc. Once you start with this, you will want to have some in your refrig at all times.
-jeremyn, do you use the wings for something other than stock? i'm curious... I've just thrown them into the pot.
yum! enjoy them...