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Recipes

How to keep your whole Liberty Duck fresh

​You may have gotten a whole duck for the holiday and wondering how to keep it fresh for cooking in your fridge. We suggest dry aging! Rinse and pat dry the duck when you receive it. To air dry, you want adequate airflow, so we would suggest using a cookie drying rack over a cookie sheet - the rack keeps air circulating on all sides and the sheet collects any accidental drips. 

The air dry will pull out some moisture from the skin, so be mindful while cooking but it will also help it get delightfully crispy! You can also air dry the duck breast
If you would like to freeze your whole duck, we suggest taking it out of the bag you receive it in. If you have a vacuum sealer, that works great! If not, we suggest wrapping the duck as tight as you can with plastic wrap or a bag with all the air out to protect against freezer burn. To cook, bring from the freezer to the fridge two days before you would like to cook to slowly thaw. The day you cook, bring the duck to room temperature before putting in the oven (this is the rule for most meats too!)

 

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. 

Featured:

Crispy Duck Breast, Sage and Thyme glazed Butternut Squash and Shallot and cured Bacon with tossed Rocket leaves. By Chef's Pencil UK

Peking duck Breast. By Omnivores Cookbook

Duck a l'Orange. By Wednesday Night Cafe

 

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

Featured:

Iranian Duck Legs. Highlighting pomegranate and walnuts.

Instant Pot Orange Duck and Gravy by Nom Nom Paleo.

Duck Legs with Root Vegetables, Beer & Honey. By House and Garden UK

Perfect Duck Confit. By Let the baking begin

 

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! 

Whole Duck Cooking

Leave it to Martha Stewart to have a simple and great roast duck recipe. You can find it HERE

Roasted Braised Duck. By Woks of Life  

Roasted Duck with Orange Sauce. By We Went There 8 This

Simple Roast Duck. By Jerne J Kitchen 

 

“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

 

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. 

Featured:

Duck Confit Ravioli. By Dash of Savory

Pappardelle with Duck Sugo. By Saveur

Twice cooked Crispy Duck Wings. By Sweet Savant

Caramelized Endive Tart with Duck Confit. By Savoring Time in the Kitchen

 

Duck Liver Mousse & Cured Meat


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

Dry Cured Duck Prosciutto. By The Healthy Foodie 

Duck Liver Pate. By Gourmet Traveler