| Quack! No images? Click here   How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project This month at Serious Eats, we're so excited to share our latest project: a duckstravaganza, hosted by the one and only Sasha Marx. Over the coming weeks—starting today!—Sasha will be embarking on his Big Duck Project, starting with an essential knife-skill primer on breaking down whole ducks and leading up to more out-there techniques like how to rig up a fridge to dry-age said duck for even deeper, funkier flavor. You can expect tutorials for making traditional duck confit, duck stock and jus, as well as roasted, dry-aged duck breast. And there will be plenty of offshoot recipes to cook through along the way. As for the rest? You'll just have to stay tuned to find out. Let's get started!  KNIFE SKILLS Breaking down a whole duck is an important technique to have in your repertoire, and it's the starting point for our Big Duck Project.  THE KITCHEN ESSENTIAL This Japanese poultry knife has the heft to work through cartilage and bones, and it's the only tool you'll need for this butchering project. 
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