QUACK, QUACK, QUACK!!

Anyone who knows me knows how much I love Duck!
 
My mother thought I was anti-American because I would roast a duck as opposed to a turkey on Thanksgiving.
 
Duck has been a staple in France for eons...but is starting to be more popular here in the states.  Frozen Long Island Duck is no longer your only choice! You can even find duck fat on grocery shelves! 
 
I love the richness of the meat; it holds up to so many different flavors and means to cooking.  Duck is a fabulously versatile poultry.
 
Muscovy is an incredible duck with thin skin and richly flavored, dark-red meat.  I love the ease in which the skin crisps when searing.
 
I marinade either quartered whole duck or duck breast in bourbon, wine, citrus...Glaze with chili blackberry sauce, peppercorn sauce, wild mushrooms...I could go on for days...Duck is incredible!
It pairs so well with my Whipped Herbed Sweet Potatoes, Roasted Root Vegetables, Garlic Whipped Potatoes...All green, orange, red veggies.
 
One of my new loves...is Duck bacon!
 
I love Duck Bacon!!!  Dark rich meat incredible in or with dishes.
 
Our twist on Vietnamese Fresh Spring Rolls...instead of pork or chicken...I use a glazed duck bacon.  It creates a fabulous richness to complement a spicey peanut sauce.
 
My love for Duck is boundless...
 
Let Etoile introduce you to our Duck Specialties!
 
Share your favorite Duck recipes and we will post it on out sites!
 
Quack, Quack, Quack!
 
Cat
 
 
Cat Brown