The Whole Duck : Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks.

Format:

Book

Author/Creator:

Reichardt, Jennifer.

Contributor:

Cosentino, Chris.

Language:

English

Subjects (All):

Cooking (Duck).

Sonoma County Poultry.

Physical Description:

1 online resource (323 pages)

Edition:

1st ed.

Place of Publication:

New York, NY : Cameron + Company, 2022.

Summary:

"From the venerated multigenerational farming family behind Liberty Ducks comes The Whole Duck, a comprehensive guide to everything you need to know about preparing and cooking duck. Showcasing more than 80 recipes from the owners of the farm along with over 50 top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, rendering fat, and pairing the ideal drink with your dishes. A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts offer a depth of global flavors. Inviting you to create and savor restaurant-inspired dishes in the comfort of your home, The Whole Duck will have you cooking duck like a pro"-- Provided by publisher.

"From the lauded multigenerational farming family behind Liberty Ducks, an all-encompassing guide for everything you need to know about preparing and cooking duck Showcasing more than eighty recipes from the owners of the farm along with over fifty top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes. A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts offer a depth of global flavors. Kick off a cocktail party with Hatcho Miso Duck Liver Pâté, Smokey Black Cardamom Duck Momos, or Duck Carnitas Street Tacos or enjoy an al fresco lunch with Crispy Duck, Kumquat, and Date Salad with Pistachios or Tangy Duck Noodle Salad with Herbs and Cucumber. Enjoy comforting Duck Sugo Cavatelli with Herbs and Orange Zest, Duck Jambalaya, or Granny's Duck Meat Loaf for a weeknight family dinner, or pull out all the stops with Moroccan Duck Confit Basteeya or Roasted Maple-Glazed Duck with Butternut Squash Hash for a special occasion meal. And no meal is complete without a decadent dessert, like Duck Egg Custards with Plum Compote or Double Chocolate Duck Fat Cabernet Cake. Inviting you to create and savor restaurant-inspired dishes in the comfort of your home, The Whole Duck will have you cooking duck like a pro"-- Provided by publisher.

Contents:

Cover

Title Page

Contents

Foreword

Introduction

The History of Liberty Ducks

Flavor Pairings

Spice Mixes

Chapter One: Butchery &amp

Basics

Duck Butchery

Duck Cooking Basics

Rendered Duck Fat

Duck Gizzard Confit

Duck Leg Confit

Roasted Duck Legs

Pan-Seared Duck Breasts

Smoked Duck Breasts

Whole Smoked Duck

Whole Roasted Duck

Basic Duck Stock

Rich Duck Stock

Chapter Two: Charcuterie

Hatcho Miso Duck Liver Pâté

Creamy Duck Liver Pâté

Duck Liver Mousse with Duck Fat Financiers

Duck Rillettes

Duck Crépinettes with Ras el Hanout and Preserved Meyer Lemon

Country-Style Pâté

Duck Prosciutto

Duck Skin Chicharrones

Garlic Confit in Duck Fat

Duck Ham

Duck Charcuterie Board

Spanish Duck Chorizo

Chapter Three: Starters &amp

Small Plates

Duck Fat Fries

Duck Sliders with Secret XO Sauce

Fried Duck Nuggets with Dipping Sauce

Duck Chorizo Mini Tostadas

Duck Fat-Crisped White Beans with Smoky Tomato Sauce and Aioli

British-Style Roasties

Duck Confit Onion Pancakes with Quince Puree

Duck Fat-Fried Everything Latkes

Smokey Black Cardamom Duck Momos with Roasted Tomato-Curry Leaf Dipping Sauce

Italian Duck Meatballs with Homemade Marinara Sauce

Spicy Barbecue Duck Wings

Salt-and-Pepper Fried Duck Tongues

Duck Fat Bagna Càuda

Duck Heart Skewers

Duck, Cheddar, and Shishito Hush Puppies with Roasted Garlic Ranch

Duck Empanadas with Green Olives and Golden Raisins

Duck Carnitas Tacos

Tea-Smoked Duck Breasts with Steamed Buns

Roasted Duck Lettuce Cups with Sesame Shiitake Mushrooms

Chapter Four: Soups &amp

Salads

Roasted Duck and Kuri Squash Salad with Grapefruit, Watercress, and Toasted Seeds

Seed-Crusted Duck Breast with Couscous-Fig Salad and Beet-Honey Vinaigrette.

Seared Duck and Orange Salad with Roasted Peanuts and Pickled Onion

Tangy Duck Noodle Salad with Herbs and Cucumber

Duck Confit and Stone Fruit Salad with Shaved Cheddar and Mustard Vinaigrette 116

Duck Leg Confit and Beet Salad with Medjool Date Vinaigrette

Crispy Duck, Kumquat, and Date Salad with Pistachios and Sherry Vinaigrette

Smoked Duck Frisée Salad with Duck Egg and Herb Vinaigrette

Duck Gizzard Confit Salad with Almonds and Duck Fat Croutons

Smoked Duck Noodle Soup with Napa Cabbage, Broccoli Rabe, and Marinated Eggs

Duck Pozole

Duck Gumbo

Confit Duck, French Lentil, and Porcini Mushroom Soup

Duck Chili

Duck Phở

Chapter Five: Mains

Duck Mole Chilaquiles with Fried Eggs and Avocado

Duck Bánh Mì

Coffee-Crusted Duck Breasts with Whipped Polenta and Pickled Cherries

Jen's Duck Breast Rice Bowl

Duck Confit Cassoulet with Tarbais Beans, Leek, and Bacon

Duck Jambalaya

Duck Ragù Pappardelle with Red Wine and Chestnuts

Duck Confit Basteeya

Duck-Fig Sausages with Sour Cream and Onion Mash

Granny's Duck Meat Loaf

Summer Duck Leg au Vin with Rosé and Summer Vegetables

Pan-Seared Duck Breasts Salsa Verde

Duck Sugo Cavatelli with Herbs and Orange Zest

Seared Duck Breasts with Citrus Sauce, Candied Kumquats, and Farro

Red Curry Duck with Pineapple, Thai Basil, and Lime Leaves

Roasted Duck Pizza with Creamed Onion, Delicata Squash, Greens, and Persimmon

Duck Sausage Sandwiches with Caramelized Spring Onions, Porcini, and Cherry Puree

Grilled Pepper-Coriander Crusted Duck Breasts with Pickled Cherries and Glazed Turnips

Glazed Jochung Duck Breasts with Rice Porridge

Roasted Maple-Glazed Duck with Butternut Squash Hash

Roasted Duck and Red Wine-Braised Cabbage with Poached Pears and Apple-Brandy Sauce

Chapter Six: Desserts

Duck Fat Caramels.

Duck Fat Pie Dough

Gravenstein Apple Mini Galettes

Berry Streusel Tart with Crème Fraîche Ice Cream

Duck Egg Custards with Plum Compote

Speculoos Duck Fat Cookies

Duck Fat Shortbread Cookies

Double Chocolate Duck Fat Cabernet Cake

Chef Bios

Acknowledgments

Index of Searchable Terms

Copyright Page

Back cover.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Reichardt, Jennifer The Whole Duck

ISBN:

9781647008031

1647008034

OCLC:

1348493662