Cover -- Title Page -- Contents -- Foreword -- Introduction -- The History of Liberty Ducks -- Flavor Pairings -- Spice Mixes -- Chapter One: Butchery & -- Basics -- Duck Butchery -- Duck Cooking Basics -- Rendered Duck Fat -- Duck Gizzard Confit -- Duck Leg Confit -- Roasted Duck Legs -- Pan-Seared Duck Breasts -- Smoked Duck Breasts -- Whole Smoked Duck -- Whole Roasted Duck -- Basic Duck Stock -- Rich Duck Stock -- Chapter Two: Charcuterie -- Hatcho Miso Duck Liver Pâté -- Creamy Duck Liver Pâté -- Duck Liver Mousse with Duck Fat Financiers -- Duck Rillettes -- Duck Crépinettes with Ras el Hanout and Preserved Meyer Lemon -- Country-Style Pâté -- Duck Prosciutto -- Duck Skin Chicharrones -- Garlic Confit in Duck Fat -- Duck Ham -- Duck Charcuterie Board -- Spanish Duck Chorizo -- Chapter Three: Starters & -- Small Plates -- Duck Fat Fries -- Duck Sliders with Secret XO Sauce -- Fried Duck Nuggets with Dipping Sauce -- Duck Chorizo Mini Tostadas -- Duck Fat-Crisped White Beans with Smoky Tomato Sauce and Aioli -- British-Style Roasties -- Duck Confit Onion Pancakes with Quince Puree -- Duck Fat-Fried Everything Latkes -- Smokey Black Cardamom Duck Momos with Roasted Tomato-Curry Leaf Dipping Sauce -- Italian Duck Meatballs with Homemade Marinara Sauce -- Spicy Barbecue Duck Wings -- Salt-and-Pepper Fried Duck Tongues -- Duck Fat Bagna Càuda -- Duck Heart Skewers -- Duck, Cheddar, and Shishito Hush Puppies with Roasted Garlic Ranch -- Duck Empanadas with Green Olives and Golden Raisins -- Duck Carnitas Tacos -- Tea-Smoked Duck Breasts with Steamed Buns -- Roasted Duck Lettuce Cups with Sesame Shiitake Mushrooms -- Chapter Four: Soups & -- Salads -- Roasted Duck and Kuri Squash Salad with Grapefruit, Watercress, and Toasted Seeds -- Seed-Crusted Duck Breast with Couscous-Fig Salad and Beet-Honey Vinaigrette.

Seared Duck and Orange Salad with Roasted Peanuts and Pickled Onion -- Tangy Duck Noodle Salad with Herbs and Cucumber -- Duck Confit and Stone Fruit Salad with Shaved Cheddar and Mustard Vinaigrette 116 -- Duck Leg Confit and Beet Salad with Medjool Date Vinaigrette -- Crispy Duck, Kumquat, and Date Salad with Pistachios and Sherry Vinaigrette -- Smoked Duck Frisée Salad with Duck Egg and Herb Vinaigrette -- Duck Gizzard Confit Salad with Almonds and Duck Fat Croutons -- Smoked Duck Noodle Soup with Napa Cabbage, Broccoli Rabe, and Marinated Eggs -- Duck Pozole -- Duck Gumbo -- Confit Duck, French Lentil, and Porcini Mushroom Soup -- Duck Chili -- Duck Phở -- Chapter Five: Mains -- Duck Mole Chilaquiles with Fried Eggs and Avocado -- Duck Bánh Mì -- Coffee-Crusted Duck Breasts with Whipped Polenta and Pickled Cherries -- Jen's Duck Breast Rice Bowl -- Duck Confit Cassoulet with Tarbais Beans, Leek, and Bacon -- Duck Jambalaya -- Duck Ragù Pappardelle with Red Wine and Chestnuts -- Duck Confit Basteeya -- Duck-Fig Sausages with Sour Cream and Onion Mash -- Granny's Duck Meat Loaf -- Summer Duck Leg au Vin with Rosé and Summer Vegetables -- Pan-Seared Duck Breasts Salsa Verde -- Duck Sugo Cavatelli with Herbs and Orange Zest -- Seared Duck Breasts with Citrus Sauce, Candied Kumquats, and Farro -- Red Curry Duck with Pineapple, Thai Basil, and Lime Leaves -- Roasted Duck Pizza with Creamed Onion, Delicata Squash, Greens, and Persimmon -- Duck Sausage Sandwiches with Caramelized Spring Onions, Porcini, and Cherry Puree -- Grilled Pepper-Coriander Crusted Duck Breasts with Pickled Cherries and Glazed Turnips -- Glazed Jochung Duck Breasts with Rice Porridge -- Roasted Maple-Glazed Duck with Butternut Squash Hash -- Roasted Duck and Red Wine-Braised Cabbage with Poached Pears and Apple-Brandy Sauce -- Chapter Six: Desserts -- Duck Fat Caramels.

Duck Fat Pie Dough -- Gravenstein Apple Mini Galettes -- Berry Streusel Tart with Crème Fraîche Ice Cream -- Duck Egg Custards with Plum Compote -- Speculoos Duck Fat Cookies -- Duck Fat Shortbread Cookies -- Double Chocolate Duck Fat Cabernet Cake -- Chef Bios -- Acknowledgments -- Index of Searchable Terms -- Copyright Page -- Back cover.