Confit Duck Salad

Confit duck on a bed of baby spinach with persimmons, pomegranate, maple pecans, duck cracklins, goat cheese, and bourbon mustard vinaigrette. Well, this is it, the last post in this week’s series on duck. I decided to do this series because I feel that duck is something people rarely cook at home. Some of this […]

How to Breakdown a Whole Duck, Render Duck Fat, and Make Duck Confit

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 […]