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I've done this before and love this. I had a couple of small ducks in the freezer and thawed and butchered them. Really wanted the carcasses to make stock for my throwdown entry. Just about to pull the confit leg/thighs out of the sous vide. Smoked the breasts at 200* for about 3 hours, seasoned with thyme, juniper and pepper. Just sliced wafer thin monsuer and a treat on the tongue