Duck Recipes
If you’ve ever been to one of my dinners, 9 times or of 10, I will always serve a duck course on a menu. I love duck. I love all things duck. From the amazing duck breasts, to the duck legs, the duck hearts, the duck livers, the duck bones | neck | feet, to the duck skin. There is so much one can create with a whole duck. To think and apply the ‘Nose to Tail’ mentality to a duck, means you can use almost everything, and have some delicious meals as a result. I wanted to use this page in my online cookbook, to help teach you all the different duck recipes I have made over the years and continue to make.
From duck confit, to duck stock, braised duck (Duck a la De Striuse), Duck Ragù, Duck Mole Carnitas, a Thai style Duck Coconut Green Curry Chili, to an Asian Braised Duck Legs in a Flanders Red Plum Sauce with a Belgian Beer Twist, to Duck Liver Dubbel Prune Mousse, Duck Porcini Stuffing or a Turducken, there is a recipe with duck and beer on this page. Duck is a very versatile meat | poultry alternative. When cooking with beer, duck meat is very complimentary, with many beer styles.
As duck isn’t as a popular meat to find in most grocery stores, finding duck meat might be more difficult, if you aren’t friends with a hunter. One of my favorite companies to get duck from is Sonoma Poultry | Liberty Duck. Located just outside Petaluma, CA, they offer all things duck. All the ingredients in this recipe are sourced from them. Duck hearts, duck gizzards, duck bones | feet | necks (great for stocks), duck legs, duck breasts, duck skin (duck chicharrones anyone) and duck fat (for frying, sauteing and pastry – Duck Fat Strudel Dough). They are now shipping duck. Take a look at their site!
Eat Beer!
Duck Recipes:
