Title: Making use of every last bit Post by: VIMduck on September 03, 2013, 02:07:49 am I was wondering what others have done to use up every last bit of a duck once it's become table fare? Last year I made blood sausage and liver pâté. I don't understand why the blood sausage went a bit gritty :( Any ideas plse? Also wondering what to do with the feathers & down should I decide to keep it from this years 'harvest'. I only process about 5- 7 ducks a year so it would take a few years to save up for an eiderdown! :) Looking forward to some new ideas |