Leftover Chicken Skin

S'mee in WA said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

I'd season it and fry it up crisp for a snack that beats the heck out of
commercial pork rinds.

Kathleen

On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Uh, actually, if you render it, the fat makes a very good seasoning in many
dishes. Also known as schmaltz.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"S'mee in WA" wrote ...

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

I toss it in with the bones when I make broth/soup. You always skin the fat
anyway.

Pam

One time on Usenet said:

On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Heh!

Quoted message said:

Uh, actually, if you render it, the fat makes a very good seasoning in many
dishes. Also known as schmaltz.

I recognize the words you're using, but I wasn't sure about the
rendering process, so I did some checking at Epicurious.com:

schmaltz
[SHMAHLTZ, SHMOHLTZ]
A rendered chicken fat (sometimes flavored with onions, apples and
seasonings) that is strained and used in many dishes of Middle European
Jewish origin much like butter -- both in cooking and as a spread for
bread.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles. The term try out is used synonymously with
render .

cracklings
Delicious, crunchy pieces of either pork or poultry fat after it has
been RENDERED, or the crisp, brown skin of fried or roasted pork.
Cracklings are sold packaged in some supermarkets and specialty markets.
"Cracklin' bread" is cornbread with bits of cracklings scattered
throughout.

Oh my, it all sounds so yummy and so bad for my cholesterol... ;-)

--
Jani in WA (S'mee)
~ mom, FRPG Gamer, novice cook ~

One time on Usenet said:

"S'mee in WA" wrote ...

Quoted message said:

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

I toss it in with the bones when I make broth/soup. You always skin the fat
anyway.

Thanks, Pam -- I rarely make homemade soup, but I'm remembering
my mother's chicken soup fondly, so maybe I'll try it...

--
Jani in WA (S'mee)
~ mom, FRPG Gamer, novice cook ~

On Tue 27 Sep 2005 01:18:03p, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

One time on Usenet said:

On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Heh!

Quoted message said:

Uh, actually, if you render it, the fat makes a very good seasoning in
many dishes. Also known as schmaltz.

I recognize the words you're using, but I wasn't sure about the
rendering process, so I did some checking at Epicurious.com:

schmaltz
[SHMAHLTZ, SHMOHLTZ]
A rendered chicken fat (sometimes flavored with onions, apples and
seasonings) that is strained and used in many dishes of Middle European
Jewish origin much like butter -- both in cooking and as a spread for
bread.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles. The term try out is used synonymously with
render .

cracklings
Delicious, crunchy pieces of either pork or poultry fat after it has
been RENDERED, or the crisp, brown skin of fried or roasted pork.
Cracklings are sold packaged in some supermarkets and specialty markets.
"Cracklin' bread" is cornbread with bits of cracklings scattered
throughout.

Oh my, it all sounds so yummy and so bad for my cholesterol... ;-)

It's really good stuff, and a little won't kill ya. :-)

I've never heard of putting apple in it, but onion definitely. Going
further up the cholesterol ladder, schmaltz is a great addition to chopped
chicken livers!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

S'mee in WA said:

One time on Usenet said:

On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Heh!

Quoted message said:

Uh, actually, if you render it, the fat makes a very good seasoning in many
dishes. Also known as schmaltz.

I recognize the words you're using, but I wasn't sure about the
rendering process, so I did some checking at Epicurious.com:

schmaltz
[SHMAHLTZ, SHMOHLTZ]
A rendered chicken fat (sometimes flavored with onions, apples and
seasonings) that is strained and used in many dishes of Middle European
Jewish origin much like butter -- both in cooking and as a spread for
bread.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles. The term try out is used synonymously with
render .

cracklings
Delicious, crunchy pieces of either pork or poultry fat after it has
been RENDERED, or the crisp, brown skin of fried or roasted pork.
Cracklings are sold packaged in some supermarkets and specialty markets.
"Cracklin' bread" is cornbread with bits of cracklings scattered
throughout.

Oh my, it all sounds so yummy and so bad for my cholesterol... ;-)

If you're gonna call rendered chicken fat "schmaltz" then you gotta
call the resultant "cracklins" *gribbines*.

Gribbenes are cracklings; the crisp bits of poultry skin and browned
onion left from rendering "schmaltz" (chicken or other poultry fat; the
classic is goose fat).

Whenever you prepare chickens, pull off as much of the fat as possible
and trim the skin (such as at the cavity opening and the neck). Save
them in a bag or container in the freezer. When you've accumulated a
"critical mass" (at least a 1/2 pound; more is better), remove from the
freezer. I've found it is easier to handle when still frozen. I take a
serrated-edge knife and start shaving it down into little bits.

Finely dice onions; the more the better. I use about one large onion
for each 1/2 lb of fat. Put the onion and cut-up fat in a pan and place
on *low* heat. You're interested in *melting* the fat. Continue frying
until the onions are dark golden-brown and the skin is entirely
crisped. Turn off the heat and allow to cool (the onions will continue
browning because of the high temperature of the schmaltz).

Once it is cooled to close to room temperature, you have the choice of
transferring all to another container to set -- schmaltz, onions,
gribbenes and all -- or straining the schmaltz through a fine sieve and
enjoying the onions and gribbenes separately.

Sheldon

In article <[email hidden]>,

Wayne Boatwright said:

On Tue 27 Sep 2005 01:18:03p, S'mee in WA wrote in rec.food.cooking:

Quoted message said:

One time on Usenet said:

On Tue 27 Sep 2005 11:35:09a, S'mee in WA wrote in rec.food.cooking:

> I'm planning to try something new next week that involves removing
> the skin from a whole chicken (which I've never done before). Should
> I save the skin for something else, or just pitch it?

Cosmetic surgical transplant? :-)

Heh!

Quoted message said:

Uh, actually, if you render it, the fat makes a very good seasoning in
many dishes. Also known as schmaltz.

I recognize the words you're using, but I wasn't sure about the
rendering process, so I did some checking at Epicurious.com:

schmaltz
[SHMAHLTZ, SHMOHLTZ]
A rendered chicken fat (sometimes flavored with onions, apples and
seasonings) that is strained and used in many dishes of Middle European
Jewish origin much like butter -- both in cooking and as a spread for
bread.

render
To melt animal fat over low heat so that it separates from any
connective pieces of tissue, which, during rendering, turn brown and
crisp and are generally referred to as CRACKLINGS. The resulting clear
fat is then strained through a paper filter or fine CHEESECLOTH to
remove any dark particles. The term try out is used synonymously with
render .

cracklings
Delicious, crunchy pieces of either pork or poultry fat after it has
been RENDERED, or the crisp, brown skin of fried or roasted pork.
Cracklings are sold packaged in some supermarkets and specialty markets.
"Cracklin' bread" is cornbread with bits of cracklings scattered
throughout.

Oh my, it all sounds so yummy and so bad for my cholesterol... ;-)

It's really good stuff, and a little won't kill ya. :-)

I've never heard of putting apple in it, but onion definitely. Going
further up the cholesterol ladder, schmaltz is a great addition to chopped
chicken livers!

Rendered chicken fat is amazing for pie crusts.
My mom used to do that from time to time.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

~patches~ said:

Yep I do similar. My experience with duck has been horrible 🙁 A store
bought duck turned into duck al organge (sp) was a disaster years ago
and we had company to make matters worse. I got wild ducks in return
for produce last year. I roasted them and they were horrible. The same
guy wants to barter this year but my experience with wild ducks is not
very good so maybe I will just give him the produce and forget about the
ducks. I would like to know how to cook them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled,
but there seems to be this (sub)urban myth about game and
"hanging" that leads to unfortunate results. Maybe you could
gently broach the issue with your duck guy and see if they could
be handled and stored differently for you?

On the other hand, maybe they were just Bad Ducks.

Mike Beede

Mike Beede said:

In article <[email hidden]>,

~patches~ said:

Yep I do similar. My experience with duck has been horrible 🙁 A store
bought duck turned into duck al organge (sp) was a disaster years ago
and we had company to make matters worse. I got wild ducks in return
for produce last year. I roasted them and they were horrible. The same
guy wants to barter this year but my experience with wild ducks is not
very good so maybe I will just give him the produce and forget about the
ducks. I would like to know how to cook them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled,
but there seems to be this (sub)urban myth about game and
"hanging" that leads to unfortunate results. Maybe you could
gently broach the issue with your duck guy and see if they could
be handled and stored differently for you?

On the other hand, maybe they were just Bad Ducks.

Actually there are ducks, and then there are DUCKS.

Domestic ducks (Lung Guyland Duckling) are great eating... that's what
you get in restaurants, Chinese Peking Duck is Long Island Duckling.
However wild ducks are all gamey, most exceptionally gamey, especially
those from brackish waters, and all salt water ducks are clsoe to
putrid... in fact very few people can tolerate salt water ducks, they
smell exactly like spoiled fish, their fat is much more potent than cod
liver oil, makes walrus breath smell like Chanel No.5. Wild duck is
generally made into a stew (cooked long and slow), with lots of
strongly flavered herbs and spices, nuts and berries too... check out
Native American recipes. Typically duck taken off Lung Guyland ends up
in lobster traps as bait.

duck; duckling
Any of many species of wild or domestic web-footed birds that live in
or near water. As with so many things culinary, the Chinese are
credited with being the first to raise ducks for food. Today's domestic
ducks are all descendants of either of two species - the mallard or
the muscovy duck. Comprising about half the domesticated ducks in the
United States are the white-feathered, full-breasted Long Island ducks,
known for their dark, succulent flesh. These direct descendents of the
Peking duck (a variety of mallard) are all the progeny of three ducks
and a drake brought from Peking on a clipper ship in 1873. Besides Long
Island, the locations most widely known for the cultivation of superior
ducks are Peking (now known as Beijing) and Rouen, France. Since most
ducks are marketed while still quite young and tender, the words "duck"
and "duckling" are interchangeable. Broilers and fryers are less than 8
weeks old, roasters no more than 16 weeks old. Domestic ducks can weigh
between 3 and 5 1/2 pounds; the older ducks are generally larger. Fresh
duck is available from late spring through early winter, but generally
only in regions where ducks are raised. Almost 90 percent of ducks that
reach market are frozen and available year-round. The government grades
duck quality with USDA classifications A, B and C. The highest grade is
A, and is usually what is found in markets. Grade B ducks are less
meaty and well finished; grade C ducks are usually used for commercial
purposes. The grade stamp can be found within a shield on the package
wrapping or sometimes on a tag attached to the bird's wing. When buying
fresh duck, choose one with a broad, fairly plump breast; the skin
should be elastic, not saggy. For frozen birds, make sure the packaging
is tight and unbroken. Fresh duck can be stored, loosely covered, in
the coldest section of the refrigerator for 2 to 3 days. Remove any
giblets from the body cavity and store separately. Frozen duck should
be thawed in the refrigerator; it can take from 24 to 36 hours,
depending on the size of the bird. Do not refreeze duck once it's been
thawed. Duck can be prepared in a variety of manners including
roasting, braising, broiling, and so on. Though higher in fat than
other domestic birds, it is a good source of protein and iron. For
information about wild duck , see GAME BIRDS.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon

S'mee in WA said:

I'm planning to try something new next week that involves removing
the skin from a whole chicken (which I've never done before). Should
I save the skin for something else, or just pitch it?

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook ~

Welll, if you don't want it send it to me. I think the
skin is the best part of the chicken. If I have excess
skin for some reason (I almost never use skinless chicken)
I brown it till crisp under the broiler and then lightly
salt and pepper it and just snack on it.

Kate

In article <[email hidden]>,

Mike Beede said:

In article <[email hidden]>,

~patches~ said:

Yep I do similar. My experience with duck has been horrible 🙁 A store
bought duck turned into duck al organge (sp) was a disaster years ago
and we had company to make matters worse. I got wild ducks in return
for produce last year. I roasted them and they were horrible. The same
guy wants to barter this year but my experience with wild ducks is not
very good so maybe I will just give him the produce and forget about the
ducks. I would like to know how to cook them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled,
but there seems to be this (sub)urban myth about game and
"hanging" that leads to unfortunate results. Maybe you could
gently broach the issue with your duck guy and see if they could
be handled and stored differently for you?

On the other hand, maybe they were just Bad Ducks.

Mike Beede

Ew!
I _never_ "hang" ducks when I home process!

They get killed, plucked cleaned and frozen within 2 hours max, unless
I'm cooking them fresh.

Then I kill, pluck, gut, prepare and straight into the oven.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Mike Beede said:

In article <[email hidden]>,

~patches~ said:

Yep I do similar. My experience with duck has been horrible 🙁 A store
bought duck turned into duck al organge (sp) was a disaster years ago
and we had company to make matters worse. I got wild ducks in return
for produce last year. I roasted them and they were horrible. The same
guy wants to barter this year but my experience with wild ducks is not
very good so maybe I will just give him the produce and forget about the
ducks. I would like to know how to cook them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled,
but there seems to be this (sub)urban myth about game and
"hanging" that leads to unfortunate results. Maybe you could
gently broach the issue with your duck guy and see if they could
be handled and stored differently for you?

On the other hand, maybe they were just Bad Ducks.

Mike Beede

Ew!
I _never_ "hang" ducks when I home process!

They get killed, plucked cleaned and frozen within 2 hours max, unless
I'm cooking them fresh.

Then I kill, pluck, gut, prepare and straight into the oven.

The ducks were not hanged. I've seen hanged ducks in Chinatown and the
resulting dishes are good. They were killed then his sister cleaned
them and they were cooked the same day. We found them very gamey
tasting. Maybe that isn't the word more of a very rich and heavy taste.
There wasn't much meat either. I'm rather leary as DH is going on a
hunting trip. He does not or will not hunt but he will play cards,
cook, eat, and drink so I get free venison. I'm not so sure after the
duck of last year. My neighbour has already asked me how many ducks I
want 🙁

On Wed 28 Sep 2005 09:42:05a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Mike Beede said:

In article <[email hidden]>, ~patches~
<[email hidden]> wrote:

>Yep I do similar. My experience with duck has been horrible 🙁 A
>store bought duck turned into duck al organge (sp) was a disaster
>years ago and we had company to make matters worse. I got wild ducks
>in return for produce last year. I roasted them and they were
>horrible. The same guy wants to barter this year but my experience
>with wild ducks is not very good so maybe I will just give him the
>produce and forget about the ducks. I would like to know how to cook
>them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled, but
there seems to be this (sub)urban myth about game and "hanging" that
leads to unfortunate results. Maybe you could gently broach the issue
with your duck guy and see if they could be handled and stored
differently for you?

On the other hand, maybe they were just Bad Ducks.

Mike Beede

Ew!
I _never_ "hang" ducks when I home process!

They get killed, plucked cleaned and frozen within 2 hours max, unless
I'm cooking them fresh.

Then I kill, pluck, gut, prepare and straight into the oven.

The ducks were not hanged. I've seen hanged ducks in Chinatown and the
resulting dishes are good. They were killed then his sister cleaned
them and they were cooked the same day. We found them very gamey
tasting. Maybe that isn't the word more of a very rich and heavy taste.
There wasn't much meat either. I'm rather leary as DH is going on a
hunting trip. He does not or will not hunt but he will play cards,
cook, eat, and drink so I get free venison. I'm not so sure after the
duck of last year. My neighbour has already asked me how many ducks I
want 🙁

Wild duck and geese are often very gamey tasting. They eat a lot of
little fish and God knows what else. I'd much rather have farm-raised,
graiin-fed duck.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

Quoted message said:

Smoked duck is wonderful. You might try that.

Jill

Good suggestion!

How do I smoke duck? Is it possible to do on the bbq? My attempts at
smoking this year have been dismal to say the least but I could try again.

We use a Weber Smokey Mountain to smoke our duck, but you may be able to
achieve the same results on a grill. We try to keep the temperature of the
smoker at 250 degrees and cook the duck until internal temp reaches about
160. We like to use hickory, but oak, cherry or applewood would work nicely
as well. The key is monitoring the vents of your cooker to maintain a
steady temperature inside the cooker. And as always, it's done when it's
done. Don't rush it.

kili

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Mike Beede said:

In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

>Yep I do similar. My experience with duck has been horrible 🙁 A store
>bought duck turned into duck al organge (sp) was a disaster years ago
>and we had company to make matters worse. I got wild ducks in return
>for produce last year. I roasted them and they were horrible. The same
>guy wants to barter this year but my experience with wild ducks is not
>very good so maybe I will just give him the produce and forget about the
>ducks. I would like to know how to cook them though!

A friend got some ducks from a neighbor once and served them
at a meal I was a guest at. They were possibly the worst birds
I've ever had. I think the problem was that they were spoiled,
but there seems to be this (sub)urban myth about game and
"hanging" that leads to unfortunate results. Maybe you could
gently broach the issue with your duck guy and see if they could
be handled and stored differently for you?

On the other hand, maybe they were just Bad Ducks.

Mike Beede

Ew!
I _never_ "hang" ducks when I home process!

They get killed, plucked cleaned and frozen within 2 hours max, unless
I'm cooking them fresh.

Then I kill, pluck, gut, prepare and straight into the oven.

The ducks were not hanged. I've seen hanged ducks in Chinatown and the
resulting dishes are good. They were killed then his sister cleaned
them and they were cooked the same day. We found them very gamey
tasting. Maybe that isn't the word more of a very rich and heavy taste.

Were they wild, or older adult birds on ponds?
That may be a consideration?
When I raise ducks for slaughter, they are processed at 3 to 4 months
per age max, and are raised on grain only. There is no gamey taste.

I also get ducks from the grocery store and they are rich, but not gamey.

Quoted message said:

There wasn't much meat either.

No, there is not much meat on a duck which is why I prepare one per
person. ;-)

Quoted message said:

I'm rather leary as DH is going on a
hunting trip. He does not or will not hunt but he will play cards,
cook, eat, and drink so I get free venison. I'm not so sure after the
duck of last year. My neighbour has already asked me how many ducks I
want 🙁

Just be honest.
If you really don't like them, there is no point in wasting them.

Wild ducks benefit from heavy herbing!
I'd recommend tarragon, rosemary, dittany, thyme, garlic, green onions,
and just a hint of sage but not too much! I've found sage helps a lot
with gamey meat.

Make very small slits in the skin and stick the herbs all over under the
skin, and top with a few more. Braise it to tenderize rather than
roasting.

Hope this helps? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 28 Sep 2005 09:42:05a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
Mike Beede <[email hidden]> wrote:

>In article <[email hidden]>, ~patches~
><[email hidden]> wrote:
>
>
>>Yep I do similar. My experience with duck has been horrible 🙁 A
>>store bought duck turned into duck al organge (sp) was a disaster
>>years ago and we had company to make matters worse. I got wild ducks
>>in return for produce last year. I roasted them and they were
>>horrible. The same guy wants to barter this year but my experience
>>with wild ducks is not very good so maybe I will just give him the
>>produce and forget about the ducks. I would like to know how to cook
>>them though!
>
>A friend got some ducks from a neighbor once and served them
>at a meal I was a guest at. They were possibly the worst birds
>I've ever had. I think the problem was that they were spoiled, but
>there seems to be this (sub)urban myth about game and "hanging" that
>leads to unfortunate results. Maybe you could gently broach the issue
>with your duck guy and see if they could be handled and stored
>differently for you?
>
>On the other hand, maybe they were just Bad Ducks.
>
> Mike Beede

Ew!
I _never_ "hang" ducks when I home process!

They get killed, plucked cleaned and frozen within 2 hours max, unless
I'm cooking them fresh.

Then I kill, pluck, gut, prepare and straight into the oven.

The ducks were not hanged. I've seen hanged ducks in Chinatown and the
resulting dishes are good. They were killed then his sister cleaned
them and they were cooked the same day. We found them very gamey
tasting. Maybe that isn't the word more of a very rich and heavy taste.
There wasn't much meat either. I'm rather leary as DH is going on a
hunting trip. He does not or will not hunt but he will play cards,
cook, eat, and drink so I get free venison. I'm not so sure after the
duck of last year. My neighbour has already asked me how many ducks I
want 🙁

Wild duck and geese are often very gamey tasting. They eat a lot of
little fish and God knows what else. I'd much rather have farm-raised,
graiin-fed duck.

Same here. ;-)
But if she is gettin' 'em for free, there ARE ways to make them
succulent and edible. Just takes some prep time.

Same goes for venison IMHO.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Wed 28 Sep 2005 10:55:54a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 28 Sep 2005 09:42:05a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

OmManiPadmeOmelet wrote:

> In article <[email hidden]>,
> Mike Beede <[email hidden]> wrote:
>
>
>>In article <[email hidden]>, ~patches~
>><[email hidden]> wrote:
>>
>>
>>>Yep I do similar. My experience with duck has been horrible 🙁 A
>>>store bought duck turned into duck al organge (sp) was a disaster
>>>years ago and we had company to make matters worse. I got wild

ducks

Quoted message said:

Quoted message said:

Quoted message said:

>>>in return for produce last year. I roasted them and they were
>>>horrible. The same guy wants to barter this year but my experience
>>>with wild ducks is not very good so maybe I will just give him the
>>>produce and forget about the ducks. I would like to know how to

cook

Quoted message said:

Quoted message said:

Quoted message said:

>>>them though!
>>
>>A friend got some ducks from a neighbor once and served them
>>at a meal I was a guest at. They were possibly the worst birds
>>I've ever had. I think the problem was that they were spoiled, but
>>there seems to be this (sub)urban myth about game and "hanging" that
>>leads to unfortunate results. Maybe you could gently broach the

issue

Quoted message said:

Quoted message said:

Quoted message said:

>>with your duck guy and see if they could be handled and stored
>>differently for you?
>>
>>On the other hand, maybe they were just Bad Ducks.
>>
>> Mike Beede
>
>
> Ew!
> I _never_ "hang" ducks when I home process!
>
> They get killed, plucked cleaned and frozen within 2 hours max,

unless

Quoted message said:

Quoted message said:

Quoted message said:

> I'm cooking them fresh.
>
> Then I kill, pluck, gut, prepare and straight into the oven.

The ducks were not hanged. I've seen hanged ducks in Chinatown and

the

Quoted message said:

Quoted message said:

Quoted message said:

resulting dishes are good. They were killed then his sister cleaned
them and they were cooked the same day. We found them very gamey
tasting. Maybe that isn't the word more of a very rich and heavy

taste.

Quoted message said:

Quoted message said:

Quoted message said:

There wasn't much meat either. I'm rather leary as DH is going on

a

Quoted message said:

Quoted message said:

Quoted message said:

hunting trip. He does not or will not hunt but he will play cards,
cook, eat, and drink so I get free venison. I'm not so sure after the
duck of last year. My neighbour has already asked me how many ducks I
want 🙁

Wild duck and geese are often very gamey tasting. They eat a lot of
little fish and God knows what else. I'd much rather have farm-raised,
graiin-fed duck.

Same here. ;-)
But if she is gettin' 'em for free, there ARE ways to make them
succulent and edible. Just takes some prep time.

Same goes for venison IMHO.

Undestood, but for me it's just not worth it. :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 28 Sep 2005 10:55:54a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

On Wed 28 Sep 2005 09:42:05a, ~patches~ wrote in rec.food.cooking:

> OmManiPadmeOmelet wrote:
>
>> In article <[email hidden]>,
>> Mike Beede <[email hidden]> wrote:
>>
>>
>>>In article <[email hidden]>, ~patches~
>>><[email hidden]> wrote:
>>>
>>>
>>>>Yep I do similar. My experience with duck has been horrible 🙁 A
>>>>store bought duck turned into duck al organge (sp) was a disaster
>>>>years ago and we had company to make matters worse. I got wild

ducks

Quoted message said:

Quoted message said:

>>>>in return for produce last year. I roasted them and they were
>>>>horrible. The same guy wants to barter this year but my experience
>>>>with wild ducks is not very good so maybe I will just give him the
>>>>produce and forget about the ducks. I would like to know how to

cook

Quoted message said:

Quoted message said:

>>>>them though!
>>>
>>>A friend got some ducks from a neighbor once and served them
>>>at a meal I was a guest at. They were possibly the worst birds
>>>I've ever had. I think the problem was that they were spoiled, but
>>>there seems to be this (sub)urban myth about game and "hanging" that
>>>leads to unfortunate results. Maybe you could gently broach the

issue

Quoted message said:

Quoted message said:

>>>with your duck guy and see if they could be handled and stored
>>>differently for you?
>>>
>>>On the other hand, maybe they were just Bad Ducks.
>>>
>>> Mike Beede
>>
>>
>> Ew!
>> I _never_ "hang" ducks when I home process!
>>
>> They get killed, plucked cleaned and frozen within 2 hours max,

unless

Quoted message said:

Quoted message said:

>> I'm cooking them fresh.
>>
>> Then I kill, pluck, gut, prepare and straight into the oven.
>
> The ducks were not hanged. I've seen hanged ducks in Chinatown and

the

Quoted message said:

Quoted message said:

> resulting dishes are good. They were killed then his sister cleaned
> them and they were cooked the same day. We found them very gamey
> tasting. Maybe that isn't the word more of a very rich and heavy

taste.

Quoted message said:

Quoted message said:

> There wasn't much meat either. I'm rather leary as DH is going on

a

Quoted message said:

Quoted message said:

> hunting trip. He does not or will not hunt but he will play cards,
> cook, eat, and drink so I get free venison. I'm not so sure after the
> duck of last year. My neighbour has already asked me how many ducks I
> want 🙁
>

Wild duck and geese are often very gamey tasting. They eat a lot of
little fish and God knows what else. I'd much rather have farm-raised,
graiin-fed duck.

Same here. ;-)
But if she is gettin' 'em for free, there ARE ways to make them
succulent and edible. Just takes some prep time.

Same goes for venison IMHO.

Undestood, but for me it's just not worth it. :-)

I understand......

I just really LOVE duck!
If you want to try it, just once, get a grocery store duckling.
There is a WORLD of difference.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson