WHOLE DUCK
Whole ducks are best when roasted with a bit of salt and not much else. Make sure to save any rendered duck fat for cooking other things.
DUCK LEGS & BREASTS
Duck legs cured with salt, herbs and spices, then poached in duck fat and stored up to three months. Oh, and did I mention it's delicious? Because it is.
GROUND DUCK
Ground duck makes great meatballs, burgers, and one of my favorite Thai dishes - Laab. Love me some duck laab.