I used to work at a job that occasionally had Jacques Pepin in to teach. My favorite thing that he would do was the "duck party" where he broke down ducks and used them in their entirety. Since my partner and I were having Thanksgiving for 2 (and neither particularly like turkey) we bought 2 ducks that were on sale and I broke them down:
Dinner 1: crispy duck crackling Mu Shu/Moo Shu (with hoisin/sesame, cabbage, red pepper & cilantro).
Dinner 2- Thanksgiving: duck liver paté for appetizer & confit duck legs for entreé
Dinner 3 - duck confit poutine
Dinner 4 & 5: duck breasts made into pastrami (in freezer)
Dinner 6 & 7: duck stock (made with carcass, neck & giblets, in freezer) for ramen.
Bonus: extra pot of duck liver paté for feeling fancy snack.
The best thing is that nothing tastes like leftovers.
November 28, 2020 at 07:40PM
