The duckstravaganza is finished! Here's what you missed.

Quack! No images? Click here  How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project Throughout January and up until last week, Sasha Marx took us on an incredible journey. Some called it duck month. Some called it the duckstravaganza. We all found it to be ducking incredible. Over the course of a few weeks, Sasha taught us everything from how to shop for a duck to how to butcher it, cook it in different ways, and even dry-age it. If you ever had a question about how to cook with duck, he answered it.  Get the full story –> Start with a whole duck! Then... Break it down We'll show you how to shop for duck and then how to butcher it simply and effectively.  Render the fat Duck fat imparts rich, meaty flavor to ingredients. Duck-fat fries anyone? Make some cracklings Everyone loves a good little duck snack. Use the bones to make stock It's rich, flavorful, hard to find at the supermarket—and simple to make at home.  Then dry-age the crown! You will need some extra room in your fridge, though.  Don't forget to confit the legs Use a nonstick pan to get that delicate skin all crispy! Or go the koji confit route For a funky twist on the original. Crisp that leg and make a salad For a classic bistro-inspired meal. Or a rice bowl Because there's nothing better than a rice bowl. A jus might be nice, too It's insanely rich, and easy once you've made the stock. Whatever you do, make some dry-aged duck breast Because it's the best way to cook duck breast. Period. Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe