Thursday, December 5, 2013

Two new videos: how to fillet a duck, and how to cook a duck fillet or duck breast

I'm obsessed with using as many parts as possible from the birds I kill, so I came up with a filleting method earlier this year that uses ALL of the meat and skin, and is easy to eat, too. The first video shows you how to cut a duck into two boneless fillets, and the second shows you how to cook those fillets (though, conveniently, the technique is the same for cooking breasts alone).

If you watched the PBS Food/Original Fare video in which I took a newbie duck hunting then cooked up a pintail for her, this is the method I used.


© Holly A. Heyser 2013

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