The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks (Jennifer Reichardt) Bali tropézienne

tropézienne

Rick includes essays on topics like the migration and the culinary influence of people from the Middle East and China to México

visited with crab fishermen and oyster farmers

but also whiskies from South East Asia

The Whole Duck: Inspired Recipes from Chefs, Butchers, and the Family at Liberty Ducks (Jennifer Reichardt) Bali tropézienneShowcasing more than eighty recipes from the owners of the farm along with over fifty top chefs and butchers from around the country, this indispensable cookbook takes the mystery out of cooking the sometimes intimidating waterfowl. Straightforward instructions will enable you to master the basics, including butchering, the secret to crispy skin, making stock, and rendering fat, and pairing the ideal drink with your dishes. A collection of must have