Q: We were recently gift-ed with two frozen solid, quart size bags of duck. I have wanted to explore/dive into the world of cooking duck as I have enjoyed eating duck at restaurants, but I don't feel familiar enough with the little quackers to identify the delicious parts from the not-so-delicious parts.

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 More

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