Pulled duck in spiced duck stock with poached shiitake and soft-cooked eggs. Stocks and soups are a great way to utilize leftover bones. This duck ramen is an excellent example. Not only does it use the bones to make a flavorful broth but, also, the hard to remove meat that remains on the carcass. Asian […]
Sweet corn crepes filled with duck confit, queso fresco, sautéed corn, poblanos, and fresh cilantro. Crepes, you either love them, or you hate them. Or maybe, you just hate making them! I quite enjoy them, especially making them. It’s the challenge of getting the crepes as thin as possible, in a perfect circle, with no […]
Welcome to the first post in a week-long series on duck. Today, I am going to show you how to breakdown a whole duck, render down the excess skin and fat and make confit with that fat and the leg-thigh portion of the duck. The picture above is the duck completely broken down. Check out […]
