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The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks

The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks

The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks
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The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks

The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks

Overview

From the lauded multigenerational farming family behind Liberty Ducks, an all-encompassing guide for everything you need to know about preparing and cooking duck.

Foreword by Chris Cosentino, author of the James Beard Award–nominated cookbook Offal Good

Showcasing more than 80 recipes from the owners of the farm along with over 50 top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Jennifer Reichardt’s straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes.

A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts offer a depth of global flavors. Kick off a cocktail party with Hatcho Miso Duck Liver Pâté, Smokey Black Cardamom Duck Momos, or Duck Carnitas Street Tacos or enjoy an al fresco lunch with Crispy Duck, Kumquat, and Date Salad with Pistachios or Tangy Duck Noodle Salad with Herbs and Cucumber. Enjoy comforting Duck Sugo Cavatelli with Herbs and Orange Zest, Duck Jambalaya, or Granny’s Duck Meat Loaf for a weeknight family dinner, or pull out all the stops with Moroccan Duck Confit Basteeya or Roasted Maple-Glazed Duck with Butternut Squash Hash for a special occasion meal. And no meal is complete without a decadent dessert, like Duck Egg Custards with Plum Compote or Double Chocolate Duck Fat Cabernet Cake.

Inviting you to create and savor restaurant-inspired dishes in the comfort of your home, The Whole Duck will have you cooking duck like a pro.

Includes Color Photographs

Product Details

ISBN-13: 9781951836610
Publisher: Cameron Books
Publication date: 10/25/2022
Pages: 208
Sales rank: 660,013
Product dimensions: 8.50(w) x 10.20(h) x 1.10(d)

About the Author

Jennifer Reichardt is the COO of Sonoma County Poultry and the owner and winemaker of Raft Wines, both based in Sonoma County, California. In 2016, she launched her own wine brand and returned to the family business after spending five years in the wine industry. She and her husband, both avid cooks, live in Petaluma, California.

Table of Contents

Foreword 6

Introduction 9

The History of Liberty Ducks 12

Flavor Pairings 20

Spice Mixes 22

Chapter 1 Butchery & Basics 25

Duck Butchery 26

Duck Cooking Basics 31

Rendered Duck Fat 32

Duck Gizzard Confit 33

Duck Leg Confit 35

Roasted Duck Legs 36

Pan-Seared Duck Breasts 39

Smoked Duck Breasts 40

Whole Smoked Duck 41

Whole Roasted Duck 42

Basic Duck Stock 44

Rich Duck Stock 45

Chapter 2 Charcuterie 47

Hatcho Miso Duck Liver Pâté 49

Creamy Duck Liver Pâté 50

Duck Liver Mousse with Duck Fat Financiers 51

Duck Rillettes 52

Duck Crépinettes with Ras el Hanout and Preserved Meyer Lemon 55

Country-Style Pâté 56

Duck Prosciutto 58

Duck Skin Chicharrones 61

Garlic Confit in Duck Fat 62

Duck Ham 63

Duck Charcuterie Board 64

Spanish Duck Chorizo 66

Chapter 3 Starters & Small Plates 69

Duck Fat Fries 71

Duck Sliders with Secret XO Sauce 72

Fried Duck Nuggets with Dipping Sauce 74

Duck Chorizo Mini Tostadas 75

Duck Fat-Crisped White Beans with Smoky Tomato Sauce and Aioli 77

British-Style Roasties 78

Duck Confit Onion Pancakes with Quince Puree 80

Duck Fat-Fried Everything Latkes 85

Smokey Black Cardamom Duck Momos with Roasted Tomato-Curry Leaf Dipping Sauce 86

Italian Duck Meatballs with Homemade Marinara Sauce 89

Spicy Barbecue Duck Wings 90

Salt-and-Pepper Fried Duck Tongues 92

Duck Fat Bagna Cauda 93

Duck Heart Skewers 95

Duck, Cheddar, and Shishito Hush Puppies with Roasted Garlic Ranch 96

Duck Empanadas with Green Olives and Golden Raisins 98

Duck Carnitas Tacos 101

Tea-Smoked Duck Breasts with Steamed Buns 102

Roasted Duck Lettuce Cups with Sesame Shiitake Mushrooms 104

Chapter 4 Soups & Salads 107

Roasted Duck and Kuri Squash Salad with Grapefruit, Watercress, and Toasted Seeds 108

Seed-Crusted Duck Breast with Couscous-Fig Salad and Beet-Honey Vinaigrette 111

Seared Duck and Orange Salad with Roasted Peanuts and Pickled Onion 113

Tangy Duck Noodle Salad with Herbs and Cucumber 114

Duck Confit and Stone Fruit Salad with Shaved Cheddar and Mustard Vinaigrette 116

Duck Leg Confit and Beet Salad with Medjool Date Vinaigrette 118

Crispy Duck, Kumquat, and Date Salad with Pistachios and Sherry Vinaigrette 119

Smoked Duck Frisée Salad with Duck Egg and Herb Vinaigrette 121

Duck Gizzard Confit Salad with Almonds and Duck Fat Croutons 122

Smoked Duck Noodle Soup with Napa Cabbage, Broccoli Rabe, and Marinated Eggs 124

Duck Pozole 127

Duck Gumbo 128

Confit Duck, French Lentil, and Porcini Mushroom Soup 130

Duck Chili 131

Duck Pho 133

Chapter 5 Mains 135

Duck Mole Chilaquiles with Fried Eggs and Avocado 136

Duck Bénh Mi 139

Coffee-Crusted Duck Breasts with Whipped Poienta and Pickled Cherries 141

Jen's Duck Breast Rice Bowl 142

Duck Confit Cassouiet with Tarbais Beans, Leek, and Bacon 145

Duck Jambalaya 146

Duck Ragù Pappardelle with Red Wine and Chestnuts 147

Duck Confit Basteeya 149

Duck-Fig Sausages with Sour Cream and Onion Mash 151

Granny's Duck Meat Loaf 152

Summer Duck Leg au Vin with Rose and Summer Vegetables 155

Pan-Seared Duck Breasts Salsa Verde 157

Duck Sugo Cavatelli with Herbs and Orange Zest 158

Seared Duck Breasts with Citrus Sauce, Candied Kumquats, and Farro 161

Red Curry Duck with Pineapple, Thai Basil, and Lime Leaves 163

Roasted Duck Pizza with Creamed Onion, Delicata Squash, Greens, and Persimmon 165

Duck Sausage Sandwiches with Caramelized Spring Onions, Porcini, and Cherry Puree 168

Grilled Pepper-Coriander Crusted Duck Breasts with Pickled Cherries and Glazed Turnips 171

Glazed Jochung Duck Breasts with Rice Porridge 173

Roasted Maple-Glazed Duck with Butternut Squash Hash 174

Roasted Duck and Red Wine-Braised Cabbage with Poached Pears and Apple-Brandy Sauce 176

Chapter 6 Desserts 179

Duck Fat Caramels 181

Duck Fat Pie Dough 182

Gravenstein Apple Mini Galettes 183

Berry Streusel Tart with Crème Fraîche Ice Cream 184

Duck Egg Custards with Plum Compote 187

Speculoos Duck Fat Cookies 188

Duck Fat Shortbread Cookies 189

Double Chocolate Duck Fat Cabernet Cake 190

Chef Bios 194

Acknowledgments 201

Index 202

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