Duck score

[atomicsmoke]

Scored some duck again. Not a bargain this time, but two monster farm raised Muskovy Toms. Almost 10lbs each.

_20170311_003717.JPG

• atomicsmoke
• Mar 10, 2017

_20170311_004134.JPG

• atomicsmoke
• Mar 10, 2017

A lot of tasty yellow fat on these.

I cut them up and left the legs with spices for confit.

 

[atomicsmoke]

Great find in the freezer.

IMG_20170311_134942.jpg

• atomicsmoke
• Mar 11, 2017

I thought I was out of duck prosciutto, while waiting for the current batch to finish drying.

 

[atomicsmoke]

Wings are done.

IMG_20170311_195524.jpg

• atomicsmoke
• Mar 12, 2017

Will use them for rillette.

IMG_20170311_200516.jpg

• atomicsmoke
• Mar 12, 2017

Legs done.

IMG_20170311_202202.jpg

• atomicsmoke
• Mar 12, 2017

 

[atomicsmoke]

Left the fat they were cooked in to solidify in a bowl - simple "purification" method.
Gelatinous juices trap some tasty junk at the bottom of the bowl.

IMG_20170312_104055.jpg

• atomicsmoke
• Mar 12, 2017

The top layer is clean fat

IMG_20170312_104331.jpg

• atomicsmoke
• Mar 12, 2017

And this is the fat rendered from these two Tom's. Look at that yellow

IMG_20170312_104308.jpg

• atomicsmoke
• Mar 12, 2017

 

[atomicsmoke]

The breasts (halves) are between 470-518g. If I double them up like before i think they will take more than 4 months to dry.

So salt box, singles approach.

IMG_20170312_192250.jpg

• atomicsmoke
• Mar 12, 2017

IMG_20170312_192621.jpg

• atomicsmoke
• Mar 12, 2017

IMG_20170312_192849.jpg

• atomicsmoke
• Mar 12, 2017

 

[atomicsmoke]

Beak to tail.
Stomach, heart, livers.

IMG_20170314_170514.jpg

• atomicsmoke
• Mar 14, 2017

Cooked with onion and duck fat

IMG_20170314_172335.jpg

• atomicsmoke
• Mar 14, 2017

 

[tardissmoker]

The breasts (halves) are between 470-518g. If I double them up like before i think they will take more than 4 months to dry./

Patience Grasshopper! But They would have been eaten by now here. I am far from a Kung Fu master!

Love the old school wholesomeness of all your stuff. Points .

 

[atomicsmoke]

I dug the duck breasts out of the salt yesterday. They lost about 12% weight.

I refreshed them for 2h in cold water (changed water once). Left to dry overnight. Won't probably start smoking until tomorrow.

_20170315_204243.JPG

• atomicsmoke
• Mar 15, 2017

 

[atomicsmoke]

Ready to smoke...But it's crazy windy out there. Will wrap them in saran until tomorrow, so they won't dry further.

IMG_20170315_202820.jpg

• atomicsmoke
• Mar 15, 2017

 

[atomicsmoke]

Some legs (confit) from the first batch (along with some pork confit - some of us don't like duck)

IMG_20170316_181611.jpg

• atomicsmoke
• Mar 16, 2017

 

[atomicsmoke]

Some bone broth on duck bones.
http://www.smokingmeatforums.com/t/260046/pork-and-duck-bone-broth

 

[atomicsmoke]

It's almost two months since I did the 5 ducks batch. Long enough for legs curing in fat. In order to free up duck fat for the last batch and for footprint reduction purposes I decided to vacuum pack the legs from the January batch. Not an original idea; I saw it at the supermarket.

I left some fat in the fridge so it won't get sucked by the vacuum machine. Than added it to the legs in the foodsaver bags. Sealed and left on the counter for the fat to soften. Then massaged the bag to get fat all over.

IMG_20170318_210033.jpg

• atomicsmoke
• Mar 18, 2017

 

[atomicsmoke]

Duck breast done drying (the 2nd batch, singles - the double ups are still drying).

20170401_101714.jpg

• atomicsmoke
• Apr 1, 2017

I singed some hair on the skin.

20170401_101731.jpg

• atomicsmoke
• Apr 1, 2017

Today's brekfast (some of it).

20170401_102101.jpg

• atomicsmoke
• Apr 1, 2017

More of it

20170401_102543.jpg

• atomicsmoke
• Apr 1, 2017

Alll of it

20170401_113146.jpg

• atomicsmoke
• Apr 1, 2017

 

[atomicsmoke]

Packaged

20170401_123159.jpg

• atomicsmoke
• Apr 1, 2017

 

[daveomak]

Atomic, morning.....     Do you ever, ever get sick of eating that gourmet meat you prepare....    I gots to know....

 

[atomicsmoke]

Dave,

It have been three long weeks since we had the last slices of smoked duck breast. Withdrawal is rough. This batch and the one drying should take us thru the summer until weather cools down again.

 

[crankybuzzard]

That looks great!

 

[atomicsmoke]

One of the duck prosciuttos i started in January was from two legs, doubled up. The weight loss is now at 30%. Should be ready.

20170507_144326.jpg

• atomicsmoke
• May 7, 2017

20170507_144331.jpg

• atomicsmoke
• May 7, 2017

Time to taste it.

20170507_144525.jpg

• atomicsmoke
• May 7, 2017

No thank you. I will pass. You can see the voids that formed during curing (or maybe they were there from the beginning). Those areas smell a bit off. The rest smells very good. Going into the compost bin.

 

[shyzabrau]

Dang. That's gotta be devastating!

 

[myownidaho]

What a shame, but definitely better safe than sorry.