The full-color cookbook includes 25 different duck recipes accompanied by professional photographs of each dish and step-by-step instructions on how to cook duck breast, whole duck and duck legs.
Duck is a popular choice for restaurant diners who want to try something different. It's one of the few proteins where the most popular usage is in the foodservice sector.
Foie gras, the fatted liver of a specially fed duck or goose, is produced by inhumane methods, critics say. To counter that argument, Hudson Valley Foie Gras, one of only two producers in the United States, has made an interesting decision: total transparency.