AS, Simply amazing , I love all your duck recipes.
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Duck score
- Thread starter atomicsmoke
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Fat poured over the meat
Great thread, following!
Disco
Disco
I love food preservation threads.
I bet those duck cracklins are fantastic.
Great thread so far.
I bet those duck cracklins are fantastic.
Great thread so far.
Rillette meat
Legs
I had to patch up to cover two bones that were sticking out.
Legs
I had to patch up to cover two bones that were sticking out.
Schmaltz and Gribenes from a duck... cool.... and delish......
You know way too much about bacon for someone who speaks Yiddish...:-)
Didn't someone just certify "Cold Smoked" bacon as Kosher ???
Duck prosciutto ready too...
Kidding...This is from the previous batch.
Kidding...This is from the previous batch.
Pate time....
Last edited:
Double post.
Last edited:
Better get the prosciutto going... I am almost thru with the nov batch...only have enough for a lunch.
10 breasts and 2 legs (deboned)
Running out of plastic cutting boards...
Shotglasses serve a different purpose today
Going for 10-14 days in the fridge...We'll see when I can make time for rolling/tying.
I am thinking I won't smoke the leg prosciutto. Wanna try the pure cured duck first. If we like it I will do more next time and smoke too.
Ofcourse the breasts will all get smoked.
10 breasts and 2 legs (deboned)
Running out of plastic cutting boards...
Shotglasses serve a different purpose today
Going for 10-14 days in the fridge...We'll see when I can make time for rolling/tying.
I am thinking I won't smoke the leg prosciutto. Wanna try the pure cured duck first. If we like it I will do more next time and smoke too.
Ofcourse the breasts will all get smoked.
Last edited:
Pate ...Ready to dig In
I am going to make terrine from some of the carcasses
Vegs
Duck bones
Spices
Vegs
Duck bones
Spices
Meat is cooked
Picked off the bone, no easy task (the bone breaks apart - that's a good thing).
Broth needs to be boiled down
Less than 1L of broth left
Terrine assembled
Terrine assembled
Oh my.... I've gotta do this....
I had to fight missus for these carcasses. She wanted all for soup.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
