Praise for food freezers

ssorllih · Post by **ssorllih** » Sat Jul 21, 2012 18:48

In December 2011 I found six fresh ducks in the bargain bin at Safeway for 69 cents per pound. I brought them home and stacked them in my freezer. Tonight we shall dine on roast duch, wild rice veggies and a bottle of good zinfandel wine. Life is good!

atcNick · Post by **atcNick** » Sat Jul 21, 2012 19:00

no pictures, it never happened

Post by **redzed** » Sat Jul 21, 2012 19:34

Bon Appétit!

ssorllih · Post by **ssorllih** » Sat Jul 21, 2012 19:34

It ain't roast yet.

ssorllih · Post by **ssorllih** » Sun Jul 22, 2012 02:02

It has been roast and eaten(partially).

ssorllih · Post by **ssorllih** » Sun Jul 22, 2012 02:32

Almost as good is the pint of fat that rendered. Better than chicken fat or lard and almost as good a goose fat.

Chuckwagon · Post by **Chuckwagon** » Sun Jul 22, 2012 04:16

Ross, did you ever smoke a roasted duck with tea leaves? Did a couple in a canoe camp on the river and smoked 'em in a camp Dutch oven. Served them up with orange sauce and rice. Yes, life is good!

ssorllih · Post by **ssorllih** » Sun Jul 22, 2012 04:28

I have never smoked a duck. I presume that it gets brined with sodium nitrite and salt but please tell me more. I have two left. I also have two cornish game hens.
Thanks.

Post by **redzed** » Sun Jul 22, 2012 05:51

I'm smoking a yard bird tomorrow sans nitrite. Will post details and pics. Unfortunately I have a Bradley so can't use tea. But, hmm maybe I can sprinle some on the puck. My better half is away, so who cares what it will taste like!

Chris

Chuckwagon · Post by **Chuckwagon** » Sun Jul 22, 2012 08:24

Okay buckaroos! Give this one a try: http://wedlinydomowe.pl/en/viewtopic.php?p=10932#10932

Best Wishes,
Chuckwagon

ssorllih · Post by **ssorllih** » Sun Jul 22, 2012 14:21

The preparation of steaming and drying is similar to the preparation for Peking duck. I must try this method.