First off, we’ve made a nice salt, peppercorn and sugar brine.
4 cups water
1/4 cup kosher salt
1/4 cup black peppercorns
2 tblsp brown sugar
We’re also making some fresh herb butter to baste or stuff under the skin before cooking.
1 cup Amish Roll butter, melted
2 Tblsp Fresh diced basil
1 Tsp fresh diced/rubbed Thyme
1 Tblsp fresh rubbed rosemary
Ross of Backwater Farmstead who raised the bird suggested to make a bread or corn bread based stuffing mix, layer on the flesh side of Daffy, here and then roll it into a bun and tie it off with baker’s twine.
I ain’t sold on that, completely, yet, so I’m asking my readers for any tips or recipé’s y’all may have for preparing this beautiful bird our friends gifted to us.
To get a fresh duck of your own, check out Backwater Farmstead, today!
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