Tthis will be my first try at making duck (from frozen). The recipes and techniques need to be usable for Passover, which requires no yeast or yeast products. This knocks out many readymade dressings, stocks, and spice mixes. Also, my daughters and myself have horrible reactions to corn and corn products.
Sent by S.A.
S.A. Duck is fairly straightforward, whether you're working with a whole duck or just a duck breast. Here are a couple of favorite posts on preparing duck, for inspiration:
• Duck Breasts with Black Olives
• Last Bite: Splurge on Duck Instead of Steak
Readers, what else would you suggest?
Related: Recipe: A Simple Duck Ragu
(Image: Faith Durand)