Duck project

[tamidon]

D'artagnon charges

3.99 per 7oz of duck fat
25.58 /# for duck confit
34.00/# for duck prosciutto
4.00/6.5 oz duck demi glace

So far I have

5# duck confit working, but to be fair 1/3 will be from neck and wing parts
16 oz duck fat
3# duck prosciutto curing, tho that may be less once done drying
and I'm likely to have 16 oz duck demi when done
12 oz duck liver mousse with white truffle and rosemary
and the gribnes, which can't be priced(or weighed, Adira and I have been noshing)

all from 2 5# ducks that cost 2.28/#

I'll let feste_sylvain do the math for me

Comments

[feste-sylvain.livejournal.com]

Confit: $127.90
Fat: $ 9.12
Prosciu: $102.00
Demi: $ 10.00
================
$239 or so
2 ducks: $ 23
================
profit: $216, mousse, gribnes

[gayathri.livejournal.com]

how much time does it take to make it tho? how much effort / training? :)

(I doubt I could make that much or well on my own...)

*wonders if the CIA does match making...

[tamidon.livejournal.com]

so far...about an hour's labour, but I am speedy with a knife

[mizarchivist]

Should we start saving duck fat for you? We have one peanut butter jar of it in the freezer, and I feel like we'll never get through it so the last 2 ducks, we didn't keep da fat. But I could if you want.
Also, you're making me hungry.

[tamidon.livejournal.com]

I'm good, gonna cook it off tomorrow. I'll stretch it with lard or oil if need be

[mizarchivist]

Kendall's talking about making confit someday, which would probably require another jar's worth- we shall see. If you change your mind let us know- it's more of a cooler weather food for us. ... and now I'm hungry.

[tamidon.livejournal.com]

I used some curing salt so it should keep 6 months in the fridge

[42itous.livejournal.com]

omg gribnes
*drool*