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Video: How to Cook and Eat an Entire Duck

Daniel Klein 6 comments

Cooking duck is a great gateway experience to the full-on nose-to-tail eating. All of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit. More

Video: John Fazio's Small-Scale Duck Farm in Modena, New York

New York Erin Zimmer 1 comment

In Food Curated's latest video, documentarian Liza de Guia (who we just got to know even better in yesterday's Meet and Eat) takes us to a small duck farm in Modena, New York (80 miles outside the city) where... More

Meet Your Farmers: Greg Massa of Massa Organics in California

Jen Maiser 9 comments

Note: This week in Meet Your Farmers, we get to know Greg Massa, a fourth-generation California rice farmer. Each week he brings delicious brown rice to nine Bay Area farmers' markets and is working toward building a sustainable farm model. [Photographs: Massa Organics] Name: Greg Massa Farm: Massa Organics What do you grow? Organic brown rice, wheat, almonds and now ducks. Ducks? We are selling our first 100 ducks at farmers' markets this weekend. The ducks live in the rice field and can help us with weed management. Ideally, the ducks should be able to feed themselves on the weeds and the bugs in the field. Weed management is no small feat when it comes to rice—it's our biggest production... More

The Nasty Bits: Gizzards Galore

Serious Eats Chichi Wang 21 comments

"My duck routine is always carried out for the sake of confit, an illustrious ritual that begins and ends with fat." When I need a bit of fun and relaxation after a long day's work, I'll buy a few ducks.... More

How to Debone Duck Feet

Robyn Lee 3 comments

"This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet." Photograph from Spagheddios on Flickr Eddie Lin at Deep End Dining answers the question that has been burning in your mind for eternity: How are duck feet deboned? Anything that involves a patent must be a bit complicated: The patented method is maddening and involves freezing, thawing, slow cooking, clipping toes, soaking in bleach and hot water, inserting a tube, yanking bones out by hand, etc. This reads more like a Guantánamo Bay interrogation technique than instructions for processing duck feet. How does the resulting duck web taste? Lin says, "slippery yet crunchy like seaweed with dimples." I'm not sure if I'm drawn to that.... More

This Peanut Looks Like a Duck

Robyn Lee 5 comments

And so does this potato. And this tomato. And this beer foam. But don't forget how it all started...with a peanut. [via Coldmud]... More

In Videos: Duck Herding in India

Raphael 5 comments

Quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack, quack… Watch the video after the jump. [via Neatorama]... More

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