Duck

Peking Duck

Crispy roasted duck served with hoisin sauce and thin pancakes.

Chinese

Basic Duck Stock

This is my standard duck or goose stock. It is the stock that I call for in the recipes in this book. In other words, you need to make lots. Every time you get a carcass, save it for stock. If you don’t have a lot of ducks around at one time, save them up for future rounds of stock making. You can chop up the carcasses before freezing, so they take up less space.

Basic Duck Stock

This is the author's standard duck or goose stock, used in many recipes in the book. Save duck or goose carcasses whenever available and make large batches of this flavorful stock.

Skillet Duck with Parsnips and Shallots

This hearty skillet dish features tender duck, roasted parsnips, and caramelized shallots for a delicious and satisfying meal.

All-Day Slow-Cooker Cassoulet

This traditional French country casserole is a hearty, comforting dish perfect for any occasion. The slow-cooked blend of beans, lamb, sausages, and aromatic vegetables creates a rich, satisfying meal.