About a month ago I wrote about our duck growing venture, and last week we were able to get an idea of how the butchering process goes. Sorry, no pictures. I was in the midst of it all and couldn’t stop, but I can tell you about it all.
We decided that ducks take 3-4 times longer to process than a broiler. Grady tried different variation in the scalder and plucker and the QC was pretty tedious. A few were impossible to get completely feather free, (probably because they had adult feathers coming in; they were 8 weeks old) but I’ll still eat them, I love duck meat because it is all dark meat! There will be more experiments next year to see if we can get the birds cleaner, but all in all I think it was a good experience and we will be growing them again.
On another note; we are starting to have frosts and I wanted to get some of my herbs harvested and preserved before they all froze and died. My rosemary plant did really well this year, so I trimmed the top third of the plant and brought it inside. Next I chopped up the needles and put them in an ice tray and poured a little olive oil on them. After they were frozen I labeled a Ziploc bag, placed the cubes inside and put the bag in our deep freeze. The next time I need rosemary I’ll be ready to go after a little thaw.
Have a Blessed Sunday!
How do you cook duck and preserve herbs?