/ck/ - Food & Cooking

>>14540030
Did you know there are 2 duck anons on here? We have both butchered our ducks on here.

>>14477360
>u did well.
I just copied youtube vids and followed sites and forums as best I could. I cut the tail and vent off paralell to the cavity and then cut an incision below the sternum (after squeezing out whatever poop was left), I first focused on removing the gizzard (which is much bigger than I realized!) and then carefully worked the guts out. I got really lucky and didn't tear any intestines inside the duck. He didn't eat much before he died because he was really screwed up and couldn't eat so that probably helped. an intestine burst outside the duck but it didn't get on the meat (THANK GOODNESS BECAUSE IT STINKS).
I rinsed him out, then removed the liver and finally the heart. I opened the gizzard and removed the grit and I'm chilling it to loosen up the gizzard membrane.
I'm leaving him in the fridge overnight as I have been told it will tenderize the meat.

What kind of apples and herbs should I use? I have crab apples on my property but would a store bought granny smith be good? The only herbs I have on hand are fresh dill and dried cilantro. I have no idea what to use outside of salt and pepper.

idk how fat gimpy is. Not only was he not fully grown, but he was runty, underweight, and also not bred for meat. I have some pekins I plan on eating but having gimpy be on deaths doorstop was a great opportunity for butchery practice.