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
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.
• Weekend Cooking: Make Confit!
Readers, what else would you suggest?
Related: How Do I Cook a Whole Duck?
(Images: via Mis)