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
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)