Calling all chefs...I just got done butchering today and my hillbilly is showing through. I have never cooked a domestic duck in my life. We did 6 turkeys and 8 crested ducks. Turkeys are no issue. Ducks...I have never seen so much fat on a bird as these have. Are there any considerations to take into the cooking of these kritters? I have done up hundreds of wild ducks but never one as fat as these, is that normal for domestic duck?
Yes for the few I've seen. Being an old duck hunter myself I was quite surprised at what I was presented the first time I ever ordered Peking Duck at a fancy restaurant ........... A big carcass of bones & fat with a little meat, but it was quite tasty!!
