Almost every year SWMBO and I go out to a friend's house in the forest in around late October or early November. She and her partner get a load of semi butchered ducks that we cut into legs, wings and breasts, deep fry in duck fat. We put the pieces into jars of various sizes (a single breast or leg in a small jar, two breasts or two legs in a larger jar) with the fat to cover the meat and then boil for a couple of hours.
The duck easily keeps for two years and might even last longer if we didn't eat it all before.
Our friend buys old boilers at car boot sales. Some come with an internal electrical heating element and thermometer, some have to go over a fire (wood or charcoal, between two CMUs).
The duck easily keeps for two years and might even last longer if we didn't eat it all before.
Our friend buys old boilers at car boot sales. Some come with an internal electrical heating element and thermometer, some have to go over a fire (wood or charcoal, between two CMUs).
