picked one up. I figure I'm going to use it a lot anyway. I just butchered 3 whole ducks...foodsaved the breasts, rendered the fat from the rest of the skin,and im using the carcases/wings/necks to make stock.
let's just say my house smells NICE with a pot of duck fat rendering, and duck stock on the stove (and pork belly in the oven)
Only thing I didn't use from the ducks was the bag of gizzards. maybe next time. :lol:
I am pretty **** proud of myself.....I bought 3 whole ducks for 30$, and from that 30$ i'll have about 6-8 quarts of stock, 6 confited legs, a tub of duck fat......6 breasts in the freezer.
...and a BUNCH of crispy skin to snack on.
you really can't beat that for 30$, all that food/good stuff.
(and on top of all that, I'm making momofuku style pork belly buns with a pork belly i had in the freezer...I sharpened my knives (finally BDL!) AND cleaned out the junk drawer!)