The Whole Duck

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.

About the Author

Jennifer Reichardt is the COO of Sonoma County Poultry and the owner and winemaker of Raft Wines, both based in Sonoma County, California. In 2016 she launched her own wine brand and returned to the family business after spending five years in the wine industry. She and her husband, both avid cooks, live in Petaluma, California.