Whole Duck

Reichardt Jennifer Reichardt

Description

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 Pate, 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.

Informations

• Publié par: ABRAMS BOOKS
• Date de parution: 25 octobre 2022
• Nombre de lectures: 0
• EAN13: 9781647008031
• Langue: English
• Poids de l'ouvrage: 9 Mo

Extrait

From the longtime Sonoma County farm family behind Liberty Ducks comes The Whole Duck , a comprehensive guide to everything you need to know about preparing and cooking duck. With over eighty recipes from the farm kitchen and more than fifty of the country s top chefs and butchers, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl.
It begins with clear, concise instructions on mastering all the basics, from breaking down the bird, the secrets to crispy skin, preparing stock, and making duck leg confit to rendering fat, smoking duck breasts, and more. A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and (even) desserts follows, each with a complementary drink pairing. Kick off a cocktail party with Hatcho Miso Duck Liver P t , Smokey Black Cardamom Duck Momos, or Duck Carnitas Tacos, or enjoy an alfresco lunch of Crispy Duck, Kumquat, and Date Salad with Pistachios or Tangy Duck Noodle Salad with Herbs and Cucumber. For a weeknight family dinner, sit down to Duck Sugo Cavatelli with Herbs and Orange Zest, Duck Jambalaya, or Granny s Duck Meat Loaf. Pull out all the stops with Duck Confit Basteeya or Roasted Maple-Glazed Duck with Butternut Squash Hash for a special occasion. And no meal is complete without a decadent dessert, such as Duck Egg Custards with Plum Compote or Double Chocolate Duck Fat Cabernet Cake.
With its wealth of recipes celebrating global flavors and its stunning photography of the food, the farm, and Northern California s legendary wine country, The Whole Duck provides all the information and inspiration you will need to start cooking duck like a pro.

CONTENTS
Foreword
Introduction
The History of Liberty Ducks
Flavor Pairings
Spice Mixes
CHAPTER ONE
BUTCHERY 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 P t
Creamy Duck Liver P t
Duck Liver Mousse with Duck Fat Financiers
Duck Rillettes
Duck Cr pinettes with Ras el Hanout and Preserved Meyer Lemon
Country-Style P t
Duck Prosciutto
Duck Skin Chicharrones
Garlic Confit in Duck Fat
Duck Ham
Duck Charcuterie Board
Spanish Duck Chorizo
CHAPTER THREE
STARTERS 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 C uda
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 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
Duck Leg Confit and Beet Salad with Medjool Date Vinaigrette
Crispy Duck, Kumquat, and Date Salad with Pistachios and Sherry Vinaigrette
Smoked Duck Fris e 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 Ph
CHAPTER FIVE
MAINS
Duck Mole Chilaquiles with Fried Eggs and Avocado
Duck B nh M
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 Rag 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 Ros 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 Cr me Fra che 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
FOREWORD
When I think of duck, I think of fourth-generation duck farmer Jim Reichardt and his Liberty Ducks. That s just how it s been for me for as long as I can remember. Raised in an open environment on straw bedding in the mild climate of Sonoma County, Jim s ducks are the best in the country.
Let s start with the basics. Duck is an amazing animal that I think of as a flying pig or the unicorn of birds. Perhaps most important, it is almost 100 percent usable: the feathers will keep you warm in jackets and comforters and the meat, fat, skin, offal, and bones all have delicious uses.
But Liberty Ducks-aka Sonoma County Poultry- is more than just its remarkable birds. It s also the wonderful people behind it whom I have come to know and love. I have had many memorable experiences with Jim Reichardt. My favorite time was back in 2006 when we were both in Italy for the biennial conference of Terra Madre, the international network of food communities. Jim and I walked around the tasting pavilion, having a blast, and sampling so many cured meats that, as Jim will tell you, I literally turned green from overindulgence. But Jim is not just my go-to duck farmer. He has been a friend and mentor who has shared a wealth of knowledge with me over the years. He has especially helped me to understand how things work in the world of farming.
As for Jen, I know it makes me sound like an old man to say I watched her grow up in this business, but it s true. And it s been a joy seeing her develop into the incredible leader and accomplished wine-maker she is today.
This dynamic duo have given a gift to the culinary world with their incredible ducks. Seriously, their ducks are so good that unless you are a really shitty cook and pay no attention to what you are doing, anyone can make a delicious meal with them. Jim and Jen s ducks have made my job as a chef so much easier. I have to thank them for relenting and fulfilling all those weird requests for specialty items over the years as well as my occasional last-minute holy shit orders.
The good news for home cooks is that now you can order direct from Liberty Ducks too. And because there are so many incredible chefs creations in the following pages, once you begin placing orders, you ll have a treasure trove of recipes to draw on for every cut and bit.
This book will allow you to make the most out of every duck and will change the way you cook this versatile bird forever. So hurry up and figure out which cut you want to use first and dig in.
CHRIS COSENTINO Chef, author, and co-owner of Acacia House and Rosalie restaurants
INTRODUCTION
In my freshman year of high school, my first book report for my honors English class was on Ruth Reichl s Garlic and Sapphires . I can t remember the prompt, I can t tell you what I wrote about, and I can t be sure that I found the book on my dad s bookshelf. But I can tell you I remember this feeling-a passion for food boiling up inside me-as I turned the pages.
It was exciting to read Ruth Reichl s tales of donning elaborate disguises in her role as restaurant critic for the New York Times and to find a smattering of recipes-spaghetti carbonara, aushak , matzo brei-sprinkled throughout the chapters. It was while reading that book that I first came to understand the importance of two things: the story behind a dish and the idea that foods and recipes can establish a sense of place.
My life has always been centered in food. From the day I was born, a duck farm has been a part of our home. My dad was raised in the industry as well, and his love for interesting ingredients was evident to me from as early as I can remember. But beyond discovering different types of food, what I recall most about my childhood is that it was very rare that we did not gather as a family around the dinner table. My mom had some classics, among which were the curiously named more (a rigatoni casserole), meat loaf, and trash bag taco salad. None of them was fancy or difficult to make, but the fact that the four of us always ate dinner together meant a lot.
Over the next eight years, throughout high school and college, I was always aware that I enjoyed food, that I enjoyed learning about food, and that it was important to support food organizations that focused on sustainability, preserving local traditions, and food security. But what I didn t know was how the greater food industry was going to fit