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<blockquote data-quote="Duckslayer100" data-source="post: 125439" data-attributes="member: 1485">I shot some big, fat American blackbucks in PEI Canada a couple years ago (dream trip...if you can go, GO). Plucked a few after inspiration of Hank Shaw posts. Cooked up some on the grill. Some in the smoker. Some in a fry pan. Know what I discovered? I don't care for duck skin. It doesn't get crips like chicken skin...just chewy. And duck fat...I've tried it a dozen times, and every time it's way, way too strong. But that's just me. Honestly, I was hoping to do a confit with the goose legs as you mentioned, but just didn't want to go to the butcher to get all the pig fat and render it down and, well, too much $$$ and too many steps. This was a poor-man's way of getting something that was edible and darn delicious. But please, if you confit up some goose or duck legs, LET ME TRY. I've heard nothing but incredible tales of this method, and my taste buds are mighty curious.</blockquote>

[QUOTE="Duckslayer100, post: 125439, member: 1485"] I shot some big, fat American blackbucks in PEI Canada a couple years ago (dream trip...if you can go, GO). Plucked a few after inspiration of Hank Shaw posts. Cooked up some on the grill. Some in the smoker. Some in a fry pan. Know what I discovered? I don't care for duck skin. It doesn't get crips like chicken skin...just chewy. And duck fat...I've tried it a dozen times, and every time it's way, way too strong. But that's just me. Honestly, I was hoping to do a confit with the goose legs as you mentioned, but just didn't want to go to the butcher to get all the pig fat and render it down and, well, too much $$$ and too many steps. This was a poor-man's way of getting something that was edible and darn delicious. But please, if you confit up some goose or duck legs, LET ME TRY. I've heard nothing but incredible tales of this method, and my taste buds are mighty curious. [/QUOTE]

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