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<blockquote data-quote="NodakBuckeye" data-source="post: 77213" data-attributes="member: 714">You guys gut 'em before you cook 'em don't ya?&nbsp; I have only taken one pot shot at them through some trees so I have not yet cooked any.&nbsp; Everyone makes a face when I say I want to try them.&nbsp; I guess I like a culinary challenge.- - - Updated - - -This was the first year I really made the effort to save them; always felt wasteful just breasting out.&nbsp; I did a small batch with legs n thighs off 6 birds, skin and fat left on.&nbsp; Put in a small glass pie plate, a few whole cloves of garlic and fresh thyme, salt and cracked pepper and covered with a little olive oil.&nbsp; Baked at 180° for about 3 hours, cooled in fridge and removed from fat and took meat off bones; shredded meat and made duck rillette.&nbsp; Good stuff and well worth the extra couple of minutes couple minutes cleaning each bird.</blockquote>

[QUOTE="NodakBuckeye, post: 77213, member: 714"] You guys gut 'em before you cook 'em don't ya? I have only taken one pot shot at them through some trees so I have not yet cooked any. Everyone makes a face when I say I want to try them. I guess I like a culinary challenge. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] This was the first year I really made the effort to save them; always felt wasteful just breasting out. I did a small batch with legs n thighs off 6 birds, skin and fat left on. Put in a small glass pie plate, a few whole cloves of garlic and fresh thyme, salt and cracked pepper and covered with a little olive oil. Baked at 180° for about 3 hours, cooled in fridge and removed from fat and took meat off bones; shredded meat and made duck rillette. Good stuff and well worth the extra couple of minutes couple minutes cleaning each bird. [/QUOTE]

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