It is time consuming, for sure. And I've not perfected the process. But if I get into a mess of them again, I think I'm just going to wax the breasts for the skin-on preparation there, and peel the rest for stock. I like to confit the legs, but that involves a lot of effort in not just plucking, but getting duck fat and cooking it.
Simple wood duck recipe?
- Thread starter RUGER
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