- Thread starter
- #31
Bridgemoof
Overrun with beasties
Hi Southern! lol on the Tim thing...you can always PM me. I don't want any of my followers to get banned,
The ducks we slaughtered and ate were the Pekin ducks. They free range. I'd love to hear more about the aging process. We had the thing in the fridge for about 3 days before I cooked it. Is that not enough maybe? Anything I can do to make the rest of the ducks better would be helpful! They are still in the fridge and I am ready to put them in the freezer before they go bad. Oh, and our plucker is imported from Guatamala, his name is Lencho and he charges $10/hour and plucks them by hand.
The ducks we slaughtered and ate were the Pekin ducks. They free range. I'd love to hear more about the aging process. We had the thing in the fridge for about 3 days before I cooked it. Is that not enough maybe? Anything I can do to make the rest of the ducks better would be helpful! They are still in the fridge and I am ready to put them in the freezer before they go bad. Oh, and our plucker is imported from Guatamala, his name is Lencho and he charges $10/hour and plucks them by hand.