Introduction

While it may seem odd to write a whole book about a single bird, the versatile and flavorful duck deserves this special attention. As you will discover, you can make duck into sausages, salamis, prosciutto, pastrami, and other smoked dishes, or it can be stewed, slow-baked, or used as a component in a wide variety of salads. You can steam, braise, or sauté it, and accompany it with dozens of different sauces, or turn it into that rich and satisfying French specialty, confit. You can serve it hot, cold, rare, or cooked all day.