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Making use of every last bit

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Author Topic: Making use of every last bit  (Read 331 times)
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« 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 Sad
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! Smiley

Looking forward to some new ideas
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