or Connect
New Posts  All Forums:Forum Nav:

Parting out duck

post #1 of 11
Thread Starter 

Liver, Gizzards, skin, some fat, breast, legs, bones.

 

post #2 of 11

Looks like he could use a sharper knife there Kuan

post #3 of 11
Thread Starter 
Quote:
Originally Posted by Chefross View Post
 

Looks like he could use a sharper knife there Kuan

 

I know.  The butcher knife I use for as you can see chopping carcasses and the small one I also use for scraping bones and stuff.  So... but yeah, makes me look a bit amateur.  

post #4 of 11

It looks like you are spreading duck over most of your work area.  Chopping causes splatter.  How do you clean and sterilize after you are finished.  The ducks look ready for pan seared duck breast, duck confit, and crispy duck skin.

post #5 of 11
Thread Starter 

What do you mean how do I clean?  The normal way, wipe it down with a dishtowel and wipe it down again.  Right side is raw side, left side is cooked side.

 

Also duck liver mousse, gizzard dressing.  Duck comsomme, duck gelee.

post #6 of 11

Nice vid, but really dude you need to sharpen up  :eek:  :lol:

post #7 of 11

I remember the first time I bought a duck. Should break down just like a chicken, right?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #8 of 11
Thread Starter 

This was Thanksgiving.  Duck breast, duck glace, Okinawa sweet potatoes, shiitake mushrooms.  Crab, crackling, avocado and cucumber, comsomme, pancetta.  Duck liver mousse.

 

 

 

 

 

post #9 of 11

Wow Kuan. Thanks for the video. Looks like you had a fun thanksgiving! :)

post #10 of 11

  Nicely done!   Looks like a wonderful Thanksgiving dinner too!

 

   (stir fry video was nice as well...my compliments to the young commentator)

post #11 of 11

Nice meal Kuan :thumb:

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking