We raised 30 free-range, organic ducks last summer and I have one left. /img/vbsmilies/smilies/frown.gif I'm looking for a really good recipe for the last one. Any ideas?
I just did two ducks the traditional way. Confit the legs, used the skin for cracklings, duck stock, sous vide breast, rendered the fat, made a duck liver mousse. The only thing I didn't do was stuff the necks.
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