The best way to freeze a duck?
I work for bja Refrigeration Consulting Engineers and in the office the other day we were discussing the best way to freeze a duck. Some products have interesting properties when you try to freeze them. Ice cream for example must be stirred whilst being frozen, and once frozen still contains a concentrated liquid solution within its structure. It must be stored at -23C to prevent it from going gritty due to expansion and contraction of the liquid particles.
Ducks contain a lot of fat compared to other meat. Fat acts as insulation, and will slow down the freezing process, possibly resulting in uneven freezing. We haven't as yet conducted any tests into the freezing of ducks, but as and when we get any results we'll let you know.
