I have a couple of recipes for duck legs and duck breast, but I would like a bit of guidance and am seeking suggestions before I thaw the bags and find out what we're truly working with (other than buckshot — the gift-er has a friend who is a hunter, with a freezer full of these bags o' duck parts). Suggestions?
Sent by Mis Editor: Mis, well, you can't go wrong making duck confit, which is made by salting various duck parts and slow-cooking them, then storing them in fat. The extremely tender meat and its fat are good for adding to beans, pasta, and anything that could use a little shot of duck deliciousness.
Readers, what else would you suggest?
Related: How Do I Cook a Whole Duck?
(Images: via Mis)