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To all duck eaters...

Answered on September 12, 2014
Created December 17, 2012 at 4:55 AM

What do you dog with the organs that are plucked out prior to cooking...?

Medium avatar

(10611)

on December 17, 2012
at 04:55 PM

Nooooo! Too good for the dog, unless you get ducks for free.

Medium avatar

(10611)

on December 17, 2012
at 04:53 PM

A regular duck liver is almost like foie gras if you purée it with butter.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on December 17, 2012
at 04:45 PM

If you *don't* eat the liver, something is very, very wrong with you! ;-) Duck liver is faaaaantastic!

194d8e8140425057fe06202e1e5822a7

(3979)

on December 17, 2012
at 06:26 AM

give them to the dog, as you suggest.

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2 Answers

6
52cbac074c1a2018d817e62d62cd7e5e

(158)

on December 17, 2012
at 10:17 AM

P??t?? is great for the liver

http://www.gourmettraveller.com.au/duck_liver_pt.htm

I've also had a great duck heart salad whilst in France.

Ebb10603524dd22621c1155dd7ddf106

(19150)

on December 17, 2012
at 04:45 PM

If you *don't* eat the liver, something is very, very wrong with you! ;-) Duck liver is faaaaantastic!

Medium avatar

(10611)

on December 17, 2012
at 04:53 PM

A regular duck liver is almost like foie gras if you purée it with butter.

2
Medium avatar

(10611)

on December 17, 2012
at 04:50 PM

I used to save the liver, simmer it and use it to make pate, and toss the rest.

But ducks are spendy so I've started using everything. I strip off the leg quarters and breasts uncooked, then roast the stripped carcass to render the fat and cook any clinging meat bits. I put all the giblets and neck in the body cavity and roast them at the same time.

Once the cooking is done I pour the fat off into a jar, then strip the carcass of skin, meat and cooked giblets. I chop this mixture and use it in stir frying.

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