Duck Tenderloins

[Daniel Duane]

I had to break down a bunch of ducks over the weekend, to make the duck breast roulade recipe from The French Laundry Cookbook, and I've found myself with a nice pig pile of tenderloins, taken from the breasts. I'm looking for suggestions on best uses, ideally in a Cal/French/Italian flavor range.

Got a fair amount of breast trim, too--does this make good sausage? terrine? rillettes?

[mkayahara]

If you have lots of trim, I cold definitely see giving sausages a try. The tenderloins would make a great inlay for a terrine, though I've secretly always wanted to make "duck fingers" (like chicken fingers, but with duck tenderloins).

[Daniel Duane]

Yeah, I actually thought of duck fingers--that's funny! I make chicken fingers for my daughters a lot, and they're so good I often have a problem of dinner guests grabbing all the spares and wolfing them down.

[ray goud]

Another great use is stir-fry, if you dice them up a bit.

Ray

[Chris Hennes]

When I have extra duck, especially trim, I do sausage. I prefer to go half duck/half pork, to get the additional fat from the pork in there.

ETA: Here's a link to the last duck sausage I made.

Edited July 15, 2010 by Chris Hennes
Added link. (log)