Saturday, July 18, 2009
It's been a while, but I found an unencumbered Saturday afternoon and made a lug of duck and pork sausage. I vacuum pack 'em in threes -- maybe a third of a pound per package -- and freeze 'em, leaving a small amount in the refrigerator for the next day's breakfast. And since I pull the fat off half the duck breasts that go into the force meat, there's rendered duck fat as a byproduct, meaning that aforesaid breakfast can include potatoes fried in duck fat. It don't get much better than that, as the feller says.