One of my last posts was about Primal cuts and the disconnect between food (meat) and the kitchen. Today I went to the Buford Hwy. Farmers Market. They have fresh “Confucian style” duck. Apparently this means just killed and plucked, with the head, feet and internal organs still in place.
I’m not squeamish, but it’s a little different having to reach in and cut out intestine. I hit the Gall bladder , so their was a lot of washing out fluids that are unappealing at best. On the other hand, the Duck was about a dollar less per pound than frozen.
I butchered it into breast, legs, wing, and bones. This afternoon the bones ( and head and feet) will get a quick roast with mirepoix and then its into the sock pot. I think we can get three, maby four meals out of it.