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