|Christiane and Greg|
Yesterday was D-Day...as in 'doing ducks' day...at Christiane's. She was gracious enough to allow Greg and I to do ducks with her and learn the process. We processed 5 ducks altogether; two for each of them and one for me. I did posts on making foie gras and confit the first winter I spent here. Click here, here, and here if you're interested in those. I'm not going to repeat the entire process here...just the highlights
|Liver pieces packed in jars for processing.|
|These are duck parts that will become confit. They're cooked in fat, then placed in jars. Christiane then put in two ladles of melted duck fat. They're processing as I write this.|
|Maigrets or duck breasts. Mine are in the freezer.|
We started about 9:30 am and finished for the day at 1:00 pm. I went home and promptly took a nap, exhausted! Let me just say that dismembering a duck is a lot harder work than I thought it would be.Or maybe it was the two glasses of wine we drank when we finished?