More on the “Trial Run” and Herb Harvesting

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.

My first roast duck, it was so delicious, even with the feathers :-)

 

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?

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  1. Duck is one of my favorites when I can find it. I think we should probably raise some because it is difficult to procure. Over the winter I’ll be planning my herb gardens and can’t wait to be able harvest and preserve those goodies too! Good eating to you!

  2. Love the rosemary preserving tip. I have dried some but like this idea better. Your duck experiment has inspired me, we plan to raise a batch next spring.

  3. I’ve never done it but I’ve read that because of their design to repel water that water foul should be waxed (kinda like eyebrows) to remove all their feathers.

    • We always waxed them to get the feathers off. It works very well with wild duck so I would imagine it works just as well with farm raised.

  4. Beautiful. Congratulations on your first duck! Some friends used our butcher facilities to process ducks this year. They used something called “duck wax”, which they melted in a large turkey fryer pot. They dipped the ducks in wax, and then peeled off the wax. Kind of like having your eyebrows done at the spa!! LOL! It worked pretty well…messy, but effective. What de-feathering method did you use?

    Here’s duck wax for sale: http://www.cornerstone-farm.com/equipment/poultry-accessories-chicken/duck-wax

    And here’s a duck wax video from Youtube University:http://www.youtube.com/watch?v=_vqo3BYnBR4

  5. When we did ducks, we put a little Dawn dish washing soap in the scalder which helped with the oil on their feathers.