The sad (and delicious) tale of the Duck

My friend from whom I get eggs had a poor duck that had crippled feet.  He couldn't even walk, just sort of  struggled around on the ground.  He was not sick, but his quality of life was rather poor.  She asked me if I would like to take him to eat.  I said, "yes."  :(   She is a great animal lover, as am I, but she can't bring herself to kill things usually.  I don't enjoy it, but when it needs to be done....

So, just over an hour ago, I drove to her house and brought him home.  He is in the oven now.  I slaughtered, plucked and butchered him and cleaned him all up nicely.  When you make roast duck, you don't put stuffing in it like you could with a chicken or turkey because ducks have a lot of fat and the dressing would just get soggy.  I went out to the herb patch and brought in some sage, thyme, rosemary and parsley and put it inside the body cavity.  Then I sprinkled him with salt and pepper and put him in a baking dish and am roasting it at 325 F.  I'll have to see how long it takes... I've never done this before.

When it's all done, I'll remove the meat from the bones and make some good stock with the bones, feet and giblets.  Ewww... here is the gizzard, liver and heart:

Hold on.  I'll get back here with a some pictures when it's all done.

Ok, 3 hours ago I dispatched the poor duck.  I roasted it for 1 hour, 15 minutes.  Now I have eaten some of it.  Delicious!  Did you know that a duck is all dark meat?  I didn't know that.  I hope some day I can raise ducks for meat and eggs.

See all the fat swimming around in there?

 Duck fat is very nourishing and healthy.  I have taken the meat off of the bones and put the bones, neck, feet, giblets and drippings in a soup pot, added 1/4 cup apple cider vinegar and enough filtered water to cover it all.  I will put it in my 5 quart Crockpot and simmer it for 24 hours.  It will make lovely stock for soups and sauces.  :)


This post is linked to Real Food Wednesday !