Melanie Wong | Apr 24, 202002:59 PM     6

When I've indulged in bring-your-own duck to be cooked at a favorite Chinese restaurant https://www.chowhound.com/post/countd... or gone on a Liberty Duck cooking binge these past few years, someone inevitably asks how I came to possess this premium poultry that's usually only in the hands of fine dining chefs from Manhattan to the Bay Area. I'd kind of mumble something about needing to know someone who knows somebody and suggesting that you ask your butcher to try to order some for you.

That has changed. One of the silver linings of the pandemic is that my friends, Jennifer Reichardt "DuckDaughter" and Jim "The Duckman" have been motivated to start a website for retail orders. With the downturn in restaurant trade, they have delectable ducks in the pipeline that need to be consumed.

With most of us nesting at home and cooking for ourselves, this is the perfect time to fill your freezer and/or experiment with making duck stock from meaty carcasses or turning some legs into confit. I love eating duck in restaurants and at home I find it very versatile. If you need ideas for inspiration, i've got lots of braised, stir-fry, seared, stewed duck experience to share. And nothing is faster than searing off a scored duck breast for a show-stopping, crispy-skinned dinner, the most luxurious of convenience foods. The skinless duck meat is excellent for stir-fries or think duck tacos! The product is vacuum-packed and the rich meat freezes really well, so duck is a good choice to hoard for the next few weeks while stay at home orders continue.

You can arrange to pick-up in Petaluma, receive a direct delivery in Sonoma, Napa, SF, Berkeley, Oakland, and Marin Counties or have your order shipped.

The order site: https://libertyducks.square.site/

To get you started, here's Paula Wolfert's recipe for duck confit, published by her in 1985 originally. It's the one I've used over the years, as it is old-school and truly preserves the duck. The confit becomes soft as can be and more deliciously complex during the one-week to six months aging period in the refrigerator or 50-degree wine cellar.

Another duck confit recipe is this one by Hank Shaw that I read recently. In his typical fashion, he includes some history, very detailed instructions, ratios for calculating the right amount of salt, and even has a sous vide option. He says, "Confit is a beginning, not an end", and describes what to do with it for the table.

And easiest of all is just salt, pepper and roast a whole Liberty duck, as chowpal "sjaneleung" did for the gorgeous platter shown below.

Sonoma County Poultry - Home of Liberty Duck
3695 Petaluma Blvd N
Petaluma, CA 94952

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