Just butchered three ducks. Used the breast for cold smoking (pastrama....different thread). The legs and drumstick portion of the wing will make confit.
Spiced with toasted cumin and coriander. Then some cracked juniper berries and black pepper, garlic powder and of course kosher salt.
After the proper fat cure i will use one of the legs and the drumsticks for rillette.
Rendering fat...
Almost done with rendering
Spiced with toasted cumin and coriander. Then some cracked juniper berries and black pepper, garlic powder and of course kosher salt.
After the proper fat cure i will use one of the legs and the drumsticks for rillette.
Rendering fat...
Almost done with rendering