More duck and poutine

So apparently this sale duck is a trend.

50% off whole ducks.

I’m in.

A whole duck means a lot of fat.

I’m going to do breasts, duck fat, confit with the dark meat, and stock.

Duck fat just like tallow.

I rinsed the fat trimmings in a strainer because they were sitting in a lot of goodness, and then rendered until I got duck cracklings.

Saved those for topping rice, congee, etc.

Breasts the typical breasts preparation.

Cold pan. 5-6min until skin is ready (I took it further this time with better results). Flip and get up to 130° internal while basting.

I served that with a Grand Marnier / apple cider vinegar / duck stock sauce, duck fat fried rice, and a soft root vegetable sausage stew.

Featuring nursing boob timer

Duck stock: roasted the carcass hard with onions and carrots.

Used some beet trimmings and peels because I was roasting some at the time.

Ginger, turmeric, bay leaves, peppercorns.

Very yellow and sweet stock.

For the confit, all the duck fat into a saucepan with the dark meat quarters.

I salted the duck overnight in the fridge.

250° oven for about 3.5 hours, then let cool on the counter, then into the fridge.

Apparently this will store for months in the fridge (the whole initial purpose of confit) if you laugh in the face of botulism.

I went about a week before my poutine.

All the ingredients for poutine minus the curds, so that’ll do.

Shred the duck meat and reserve.

For the gravy, half an onion diced in a lot of duck fat.

Added a chunked carrot and the rest of my fridge celery. Boost the flavor.

Sweat that all out with salt and pepper.

Once soft, add a minced garlic. I had a jumbo clove.

Remove the carrot and celery and discard.

Cook out and add some flour.

Cook that out.

I added a few cups of nice bone broth that I made for Lucy’s postpartum journey.

Some nice thickness.

Add some beef bouillon and cook down to desired consistency.

Add the duck meat and turn off the heat.

Duck poutine means duck fat “fries.”

Boil peeled russets until almost falling apart.

Drain and let them steam out for a few.

Fry in duck fat.

Truffle salt because I have it.

Top with parsley and parm.

This did not miss.

Shaven, not stirred

I’ll be buying more ducks.