I bought two frozen Pekin ducks at an Asian market the other day. The total cost was $31 for nearly 11 pounds of duck. Today, I cut off the four breasts (skin on) and refroze them, saved the leg quarters to make duck rillettes tomorrow, made three quarts of duck stock and rendered two and a half cups of duck fat. The breasts will likely be pan seared and served medium rare, but one could certainly use them to make a gumbo--or maybe even duck pastrami. The thighs could easily be turned into confit or used for a gumbo, too. And then there's the stock for a gumbo or a soup. My regular megamarts charge almost twice as much for duck as does the Asian market, so this is a sweet, inexpensive way to go.
If'n you're a fan of duck, I highly recommend visiting an Asian market and picking a couple or three ducks.
Edited to add: Don't forget the skin can be turned into cracklins. Not my cup of tea, but I know they're popular.
If'n you're a fan of duck, I highly recommend visiting an Asian market and picking a couple or three ducks.
Edited to add: Don't forget the skin can be turned into cracklins. Not my cup of tea, but I know they're popular.
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