Thread: What to do with unwanted ducks

If you've shot them with steel and the local butcher isn't keen to mince them a hand mincer will do the job they are soft and easy to mince. Brining/corning the breast is another option can eat them as is or smoke them for something a bit different

Originally Posted by country cuts

If you've shot them with steel and the local butcher isn't keen to mince them a hand mincer will do the job they are soft and easy to mince. Brining/corning the breast is another option can eat them as is or smoke them for something a bit different

yip we did 15kgs by hand BEFORE giving to butcher...and he still charged me same amount...to say I was a tad miffed is understatement.
tip for free...if you pluck breasts and leave skin on them..the salamis will be even better and nowhere near as much pork will need to be added because of the duck/goose fat under skin....