It was really engaging waiting for the ducks to appear and you guys did a great job that requires a lotta patience I guess. Why don't you try cooking non native recipies like Asian, African, Caribbean, Arabic etc? It might take bigger requirements I think but might bring you more rewards.
hey mate just a question when taking the feathers of after removing the breast, aren't you risking bacteria contamination? as although most come from the gut a lot get caught up in the feathers too
I suppose so, but I don’t see how that’s different from removing the feathers first, you’re still doing the same action, the meat is already exposed when you start plucking centre out. Then again I think you’d know more about it then I do
@@TheWildTable do you mean the gut cavity or the flesh itself? As usually ya pluck before butchering don't ya or na? The risk is still pretty low but yea exposed flesh still higher risk than covered 🤔
No I mean the breast. Weather you pluck it fully and then cut it out or leave a handful of feathers and pluck them after you’ve removed the breast. The gut cavity definitely a different story
