CH1
The Artist Formerly Known as chiggins.
I hope you are joking right now — there are plenty of other threads to get all hot and bothered in.
OT: The M-Fing Food Thread
- Thread starter Preston
- Start date
CH1
The Artist Formerly Known as chiggins.
what are you...a Rockefeller? Can’t afford FdS on the daily.
Preston
MBow30 alt account
Also not a dessert guy even remotely but these are truly wonderful. I'm not downtown but I've honestly never found any decent ones in the GTA. I tried but I couldn't find anything comparable. I'm sure there are some out there downtown; it's not like you need locally Portuguese sourced ingredients...
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Wayward DP
Well-known member
my mostly vegetarian wife has informed me that duck is now her favourite poultry after my efforts on christmas, so I think I did a few things right 
the duck fat hashbrowns and 8 containers of duck stock in my freezer make it even more worthwhile. I suspect I will be back for further duck advice in short order.
and ME, I actually found it easier to carve the duck than a chicken or turkey, thoughts?
the duck fat hashbrowns and 8 containers of duck stock in my freezer make it even more worthwhile. I suspect I will be back for further duck advice in short order.
and ME, I actually found it easier to carve the duck than a chicken or turkey, thoughts?
CH1
The Artist Formerly Known as chiggins.
my mostly vegetarian wife has informed me that duck is now her favourite poultry after my efforts on christmas, so I think I did a few things right
the duck fat hashbrowns and 8 containers of duck stock in my freezer make it even more worthwhile. I suspect I will be back for further duck advice in short order.
and ME, I actually found it easier to carve the duck than a chicken or turkey, thoughts?
damn, did you butcher an entire family?
CH1
The Artist Formerly Known as chiggins.
cannot abide... besides we're just sharing likes/dislikes/cooking methods/recipes here...this is an ANALYTIC RANKING FREE ZONE
Wayward DP
Well-known member
ha. it was actually a tiny duck, barely 4 lbs. but I recently bought a new stock pot, filled it less than halfway and simmered for over 24 hours. beautiful colour and consistency on the stock. I know next level is to add herbs and veggies for the final hour but I couldn't be bothered. Filled eight of the standard yoghourt containers (about 3 liquid cups each?) to fill our deep freeze.
of course, we bought the deep freeze on black friday to switch the dog to a raw meat diet, which is another story entirely!
CH1
The Artist Formerly Known as chiggins.
I actually stopped doing that...decided I don't want my chicken stock tasting like celery or carrots. Just a bay leaf, some peppercorns and a tired parm rind if I have one. I can add fresh herbs later...more flexible that way
CH1
The Artist Formerly Known as chiggins.
24 cups seems like a lot yield wise....but I've never made duck stock
MindzEye
Wayward Ditch Pig
my mostly vegetarian wife has informed me that duck is now her favourite poultry after my efforts on christmas, so I think I did a few things right
the duck fat hashbrowns and 8 containers of duck stock in my freezer make it even more worthwhile. I suspect I will be back for further duck advice in short order.
and ME, I actually found it easier to carve the duck than a chicken or turkey, thoughts?
Interesting, they're so much more solidly built. Chickens (even the bigger, healthier mennonite chickens) are fragile bitch birds. I find that ducks are really strong around the joints. When breaking down a chicken it's crazy easy to pop the shoulder and hip joints when you're looking for a place to put the tip of your knife, I find duck to be way more resistant to being broken down like that. More searching for the joint with your knife.