Re: anybody ever try this
Re: anybody ever try this
Dig out a good Italian cookbook and sub the duck legs for the veal shank in the Osso Bucco recipes. It's a fantastic dinner----you can do the same thing with any of the so-called tough cuts of game---especially good with deer/moose/elk shanks or finger meat. Or you can go Moroccan and use the duck legs in a tagine recipe.
Re: anybody ever try this
Yup, that's what we do with the legs. Slow cook them in whatever flavors we feel inspired to use. Curry works well with goose legs too. Beware though of fishy pintail - oh what an awful mouthful that was!
Re: anybody ever try this
Another thing you can do as well is after you breast out the birds, boil up the bodies for a couple of hours, take them out to cool(keep broth) once cooled, pick the meat off and put it back in the pot. Add Potatoes, Carrots, Celery and any other vegetable you prefer.You can add dumplings if you like. I usually put some chicken broth in there as well and a good helping of summer savory. Makes a great Fricot.
Re: anybody ever try this
My wife plucks every bird and uses the whole thing.
Sometimes if she wants to grill breasts she'll fillet them off after plucking, then pressure cooks the rest for soup.
Re: anybody ever try this
I bet this would work good with grouse legs too. No tags of course.
Re: anybody ever try this
Here is a picture of the eight mallards I shot yesterday, one is destined in the oven for supper tonight. The Breast are headed for work for the BBQ and the legs and strips from inside the breast will be used in the slow cooker.
My mouth is watering just talking about it. Now I have to go and sweep and vacuum up all the feathers floating around the house.
http://www.huntingbc.ca/photos/data/...ady_to_eat.jpg
Re: anybody ever try this
[quote=MichelD;395592]My wife plucks every bird and uses the whole thing.
every bird? , would that include mine also? LOL
Re: anybody ever try this
All these sound absolutely delicious--need to get more birds to try them all-- Tried totally plucking a goose took forever-down and feathers everywhere-must be a faster way-- I've heard about dipping them in hot water first--how hot and for how long----Marc--My mouth is watering looking at the pics of them all processed-- I can say I am getting faster at getting the breasts and legs out-- The Fricot and soup both sound like a great way to get the most out of them--thanks for the tips