18 minutes ago, chromedome said:The rest I'll leave to your judgement, but as long as it has stayed frozen food safety is not an issue. The question is more one of quality and taste.
If it's been frozen that long, then it would make sense to pursue a more processed product, rather than a simple sear to medium rare/medium. It was an expensive duck (and the other parts were tasty, iirc), so, I'd like to at least try something.
Forgot to mention, I also have fish sauce, mirin, mustard, rice wine vinegar, apple cider vinegar, but no soy sauce. I just found yuzu jam and honey. Garlic's not ready for harvest, but I can use a few of the leaf sprouts in a pinch.
I wonder if I could try smoking it on my gas grill.. it does go down low to about 200F, and I've got some woodchips and lump charcoal. Other ideas floating in my head now, hmmm.
