| Get your ducks in a row. No images? Click here  Essential Tools for Cooking Duck at HomeWe just recently capped off our Duckstravaganza. With Sasha at the helm, we did a deep-dive into all things duck: how to buy it, prep it, dry-age it, confit it. He even made stock with the bones and gave us crispy quacklins with the skin. If you're looking to get into the duck game, you'll need the right tools. Look below for what you'll need—and not duck things up too much.  Break down your duck on a good, solid cutting board. This 16 x 22 in. board will give you all the space you need—and includes some custom details from our team.  This knife is nimble and easy to maneuver, but it has enough heft to work through cartilage and bones.  S-hooks allow you to easily move the ducks around throughout the aging process without having to disassemble the whole rig.  This adjustable heavy-duty tension rod can bear up to 20 pounds. It's easy to install and strong enough to support three duck cages simultaneously.  There's no better way to know the internal temperature of your bird than using an instant-read thermometer.  When it comes to browning your duck confit, use a nonstick pan so you don't damage the delicate skin.  Roasting your duck on a rimmed baking sheet set with a wire rack ensures that the hot air will circulate all around your bird.  When it comes to making a batch of flavorful duck stock, you'll need a big, sturdy stock pot, like this 16-quart one by Tramontina.  You'll also need a fine-mesh strainer to make sure your duck stock is perfectly clear.
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