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Liberty Duck Breast (1 package to serve 4)
Split the attached breasts for 4 pieces total and trim off the loose skin and fat (set aside, and see below for use). Make a dry rub. Score the skin with a few cross hatches, just skin deep, and rub with spices all over the duck breasts. Fry skin side down to crisp in a heavy pan to render the fat and crisp the skin. At this point, you can set aside the duck for up to an hour or refrigerate to finish cooking later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven or in preheated pan for 4 or 5 minutes. We suggest serving Liberty Duck Breasts medium rare. Let rest 5 minutes, then serve. 

Liberty Duck Legs
Apply dry rub of your choosing to legs. Bake at 425 degrees for 1 hour and 15 minutes.

Liberty Duck breast rice bowl
For the duck:
1. Score the skin in a cross hatch pattern. This helps it render efficiently on the man
2. Season meat and skin side with five spice and salt
3. Start a pan cold, put the meat on skin side down, then turn to medium heat
4. Render the meat side for about 10-15 minutes, till the skin is crispy 
5. Dump out some of the fat rendered
6. Put the duck back in the pan, meat side down, cook about 5-7 minutes med heat - like a nice steak
7. Slice and serve!

For the bowl:
1. Cook rice in your preferred method, we like using our Instant Pot and it's rice setting, but everyone has a different method
2. Sides! We always have kimchi, nori,  and sesame oil and seeds on hand. We always add a vegetable too, this dinner's included cabbage sauteed in oil, with soy sauce and rice vinegar. But you can also add:
 - avocado - fried egg - sauteed mushrooms - pickled veggies - raw radish - cilantro - green onion - etc!
3. Plate beautifully, but eat messily. My preferred method is to just mix it all up together. 

To render the fat:
Breaking into smallest pieces helps get the fat melting. A food processor or blender works well. Add some water to make it easier on the motor - it will evaporate over time on the stove. I render over low - med low heat. You want to melt the fat, but not burn it. You can add water again if you notice it sticking to the bottom of the pan. Just let it all evaporate out. When it seems like the bits of fat/skin are rendering any longer, I strain through a mesh strainer to catch the meat bits that may be laying about. Then you have what's needed for confit! 


“Love Rub” - the most delicious dry rub for duck breast

2 Tablespoons Paprika
1/2 Tablespoons Coriander
1Tablespoon Chili Powder
1/4 teaspoon Cayenne
1 teaspoon Chinese 5 Spice 
1/2 teaspoon Cumin
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Tablespoons Kosher Salt
8 Tablespoons Brown Sugar
1 teaspoon White Pepper
1/2 teaspoon Black Pepper
2 teaspoons Oregano
1 Tablespoon Thyme

Duck Liver Mousse
Adapted from a Chicken Liver Recipe from Mark Bittman and Sam Sifton of the NY Times Cooking 
-Approx 2 lbs of liver, cleaned and trimmed 
-2 cups dry red wine
-salt & pepper to taste
-6 tablespoons of unsalted butter
- 1 med onion, or two small, peeled and finely chopped
-a healthy dash of chili powder, chipotle preferred

 -melt butter over medium heat. When melted, add onion and cook, stirring onion, about 10 minutes. Add the duck livers with chili powder and cook until lightly browned. Add the wine, and cook until there is about 1/4 cup of liquid remaining
-transfer to a food processor and pulse. It's ok if it's slightly coarse, but should be relatively fine. Season with Salt and Pepper
-put the mixture into small ramekins and place in refrigerator, to cool and set
-serve on a toasted bread, preferably with a side of grain mustard and some Cornichons