The Duck Cookbook

About this book

Few ingredients are as intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson any home chef can learn to prepare this incredibly versatile flavorful bird. The Duck Cookbook is the only complete guide to duck. With his signature style Peterson explains the different varieties available and the best cooking methods for each part of the duck. Chapters begin with lessons on a single cooking technique-from sauting to smoking-then move on to specific dishes such as soups salads and confit. Petersons detailed instructions ensure that readers will have the proper skills to handle any kind of duck preparation. The books 65 recipes range from straightforward delicious whole roasted duck and sauted duck breasts (with a variety of sauces) to sophisticated terrines and mousses. Braised Duck Legs with Red Cabbage and Juniper Berries and Duck Confit Spring Rolls are among the many tempting highlights. Sidebars feature detailed instructions for cutting up a whole duck making duck stocks and more.