First, I am amazed at duck economics. The local H Mart sells Bay Brand frozen PA duck, and I bought one (priced by pound) frozen for about $15. Beautifully trimmed and packaged duck, btw, with no salt solution injection - I'd buy Bay Brand again.
From that we've had 2 small seared duck breasts last night, 2 legs braised tonight, 1.5 cups rendered fat (that's where I just made money - that alone is something like $15 in D'Artagnan prepared duck fat from the gourmet grocery) and and some plain duck and leek stock.
I'm only stumped in what to do with the duck stock. I used to make risotto with it but husband is off of starch on doctor's orders. Maybe resimmer with a charred onion and charred ginger for "duck faux pho" broth? Or with shiitakis, kombu and some pork for Momofuku faux duck ramen broth? Has anyone made ducky Avegolemono egg/lemon soup and if so did it work?