Muscovy Duck Forum

Muscovy Central => Table Fare => Topic started by: VIMduck on September 03, 2013, 02:07:49 am



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