Duck is my desert island meat. In fact, I would argue that duck meat is the best meat, period. For starters, it’s incredibly flavorful and incredibly versatile. You can roast it whole until well-done, and it’ll still be moist and juicy because it’s so blessedly forgiving. Or you can pan-sear duck breast in a matter of minutes to a pink medium-rare with crispy bronzed skin. It’s a great candidate for sous vide cooking, too, whether you’re seeking an edge-to-edge even cook on the breast or a fall-apart tender, 36-hour sous vide confit treatment for the legs.
And so, I repeat, duck meat is the best meat. But I admit I still have a lot to learn about cooking it.
Which is why I cannot overstate my excitement for our month-long duckstravaganza, hosted by the one and only Sasha Marx. Over the coming weeks—and starting later today!—Sasha will be embarking on his Big Duck Project, starting with an essential knife-skill primer on breaking down whole ducks and leading up to more out-there techniques like how to rig up a fridge to dry-age said duck for even deeper, funkier flavor.
You can expect tutorials for making traditional duck confit, duck stock and jus, as well as roasted, dry-aged duck breast. And there will be plenty of offshoot recipes to cook through along the way. As for the rest? You’ll just have to stay tuned to find out.
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