Confit means roasted in its own fat only, no oils or butters added. The meat becomes very tender and the skin and fat peel right off. The lean duck meat is then sauteed in preserved or fresh fruits sauce. We like raspberry marmelade sauce for duck leg quarters confit.

The fat of ducks is in the skin to keep this waterbird warm. I make duck pate with skin, fat, scraped carcass meat and duck liver and chicken liver. Wrapped in thinly sliced bacon. The molten fat makes an airtight cap over the pate, it preserves the creaminess.There is enough weight in the duck skin, scraped meat, fat and liver to make four pounds of country pate. Country pate is made without cream. Foie gras pate is made with cream. A duck liver weighs 50 grams, I add chicken livers to make duck pate creamier.To taste unadulterated flavor of duck, a quick roast of an unseasoned bird will deliver crisp skin, scraped meat, and molten fat as ingredients for the duck pate. The addition of mild chicken liver and pork bacon wrap will not diminish or alter the delicate duck flavor or texture in this country pate.

You use a duck leg quarter, skin on, with cured green and black olives, large ones, to bake this special dish.

Use the leg quarter of a fresh duck, skin on, about one pound, to make this fragrant and tasty dinner. Serve over boiled rice or noodles to absorb the delicious sauce.

Simple quick gourmet dinner: special port wine sauce made with agave syrup, balsamic red wine vinegar, port wine, simmered till syrupy while the duck breasts roast.

This flattens a marinated whole duck so it smokes and cooks in a short time in the barbecue.Serves well with roasted miniature potatoes and shallots, mushrooms, and sprouts.An expensive gourmet dinner for four, but the trimmings, duck fat and carcass make four more free duck soup wild rice dinners, eight dinners from one duck.#GoldenApron23

Ducks are a special treat, not served often, here is a way to make one duck the center of dinner time five days in a row: duck pate spread dinner, duck breast dinner, duck olive dinner, duck champagne pearl onion dinner, vietnamese duck pho soup dinner. Five delicious meals that taste totally different, for two people, from one duck. The first dish made from fresh duck is the appetizer duck spread.

After almost 100 years, our oldest Chinese Restaurant in town went out of business. They left us this brilliantly simple recipe, ginger onion duckbreast broth and whole duck dinner. Here is how to cut the breast and the rest of the whole duck with a cleaver in 24 bite size chopstick pieces for dipping in ginger onion glaze and hot broth. In this recipe, broth is served with dinner and steamed yellow turmeric rice. Leftover broth makes delicious vietnamese duck Pho soup.#GlobalApron

Farm grown organic goose breasts, three quarter pound each, skin on, such a delicacy, no marinade, no sauces, no spices except pepper, pan seared, then roasted, then flambeed with rum. Served with roasted small potatoes, roasted pecans and roasted apple.

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.#GoldenApron23

After making imitation foie gras from pork liver, and making blue cheese from cashew nuts, I feel confident enough to try this cashew foie gras recipe, guided by the posted recipes from Chef Fabrien Borgel in Paris and Thomas from Fullofplants.Force feeding geese for goose liver foie gras is not allowed in California, and we agree, we dont want to see our own or other geese force fed. However, in nature, geese feed themselves before winter migration, it doubles their liver. Six weeks after start of migration, their livers are back to normal. So we feed our geese unlimited before winter butchering. The cashew fois gras pate is a delicious spread.

Dried apples, sage, garlic and mushrooms soaked in vegetable broth, and fresh plums cooked in red wine make the plum duck sauce for this vegan mock duck specialty. A whole duckbreast weighs close to a pound, this recipe is for two quarter pound duck breasts per person.