Showcasing more than 80 recipes from the owners of the farm along with over 50 top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes-intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes. A collection of must-have charcuterie recipes along with irresistible starters, soups, salads, main courses, and desserts offer a depth of global flavors. Inviting you to create and savor restaurant-inspired dishes in the comfort of your home, The Whole Duck will have you cooking duck like a pro.