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Canning duck
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Roli
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24 May ’15 - 8:27 pm
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Do I have to cool or soak the meat?  I plan to do 1 quart bone in and the other bone out.  I'd like to harvest and can tomorrow and not wait 6-12 hours to soak

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K
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24 May ’15 - 9:54 pm
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Never done duck, chicken plenty of times though, we just cold pack them and set them in the pressure canner. You harvesting wild or domestic?

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Roli
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24 May ’15 - 10:31 pm
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They are two fat domestic ducks.  Yea I think that will work, gonna cook them bone in via cold pack, thanks!

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25 May ’15 - 12:00 pm
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interested on hearing how it turns out for you, going to make some confit here soon

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Roli
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26 May ’15 - 8:48 am
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I did bone in and wasn't pleased since there was a lot of space in between the parts.  Not enough juice, probably should have got packed it.  In the end it won't matter 🙂

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26 May ’15 - 9:06 am
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Is there airspace in between the meat? That would be the biggest concern.

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Roli
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26 May ’15 - 10:11 am
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no it's all at the top.  just doesn't pack in as tight 

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27 May ’15 - 7:53 am
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Did the fat render down much off them?

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