I purchase my geese from the Asian market down the road. Not solely is it essentially the most economical alternative, however it’s essentially the most enjoyable choice. These geese include the top and neck connected, and the neck is a deal with.
If, like me, you might be within the behavior of shopping for really entire geese, I urge—no, beg—you to save lots of the neck, then chop it up into little items and deep fry it. I’m not the primary to consider or recommend this, clearly, as duck necks are widespread in Asian delicacies. However white American duck eaters are typically somewhat too targeted on the breasts and legs.
There isn’t a ton of meat on a duck neck, however one might say the identical about hen wings. Scraping meat off a bone with one’s tooth is a visceral, pleasant expertise, and one which duck necks present with little effort in your half.
Numerous duck neck recipes name so that you can blanch the necks, however I didn’t do any of that. I thawed the 2 necks that had been hanging out in my freezer for 2 years, and separated them from the top. You could have to perform a little peeling, and reduce away some pores and skin and connective tissue to free the neck; simply be affected person and go slowly. Lower the top off on the base of the cranium, then reduce the neck into 5 items. That’s it. That’s all of the prep I did.
When you’ve bought your neck items, all you need to do is fry them. Pour a few inches of impartial oil right into a forged iron pan or Dutch oven, and warmth it someplace in between 350℉-375℉. Add the necks to the new oil and fry for a couple of minutes both sides. The necks will sputter and splatter, so don’t stand shut initially. The sputtering will die down because the water cooks off, signifying your necks are near being accomplished.
As soon as the necks are golden brown, take away them from the oil and season them with no matter dry seasoning mix you want. I hit mine with Lawry’s garlic salt, and it was nice, however mess around with totally different spices. Fried duck necks are crispy, savory, and somewhat chewy. In brief, they’re a enjoyable snack made with just a few components, certainly one of which you may be tempted to toss. Don’t toss your duck necks. Fry them. Then gnaw on them. Gnawing is underrated.
