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Plucked mallard recipe?
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<blockquote data-quote="NodakBuckeye" data-source="post: 233087" data-attributes="member: 714"><p>I sometimes cold smoke and then remove the breasts, skin left on and score skin, start in cold pan skin side down to let fat render and skin crisp. Meat should be medium rare. Like duckslayer and espringer noted, legs are tough medium rare and breasts stink at well done. I save the legs and thighs and confit them, I save the smoked carcasses and simmer them to make smoked duck and wild rice soup or similar. I also save hearts, livers and gizzards. Kids love the hearts grilled and make dirty rice with the liver and gizzards. Might make a pate this year.</p><p></p><p>Duck fat is awesome.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 233087, member: 714"] I sometimes cold smoke and then remove the breasts, skin left on and score skin, start in cold pan skin side down to let fat render and skin crisp. Meat should be medium rare. Like duckslayer and espringer noted, legs are tough medium rare and breasts stink at well done. I save the legs and thighs and confit them, I save the smoked carcasses and simmer them to make smoked duck and wild rice soup or similar. I also save hearts, livers and gizzards. Kids love the hearts grilled and make dirty rice with the liver and gizzards. Might make a pate this year. Duck fat is awesome. [/QUOTE]
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