Episode 50: Duck Five Ways

The latest video is about nose-to-tail cooking, or in this case beak-to-tail cooking.  Learn how to take ducks and make confit, sausage, rillette, stock, pâté and prosciutto.  Check out the recipes for all the goods.

Featured Blog Entry:Food Inc. interview
  • Szabolcs Nagy

    wow, it does seem like a lot f work, but maaan the final product looks so so good!!
    Lve the show, sharing everywhere, getting n kickstart soon:)

  • Celia

    Dan, this was just FANTASTIC to watch, thank you! I’ve added a link from my blog to this clip!

  • Tbedell

    Wow… I am hungry after watching. Dan you are my new hero. :)

  • Daniel

    THanks!

  • Anonymous

    Can’t wait to try this with my friends! You make it look so easy….great video/recipes. Best food blog ever!

  • Anonymous

    great and amazing job!!!…and you do it so easy ! : )

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  • http://www.facebook.com/people/Guy-P-Murdock/1527646873 Guy P. Murdock

    Great stuff as always. Daniel.., you’ve done this many, many times? Seems like.
    I only wish I traveled with to be your “taste commentator”. Dream on!! Love all you two do. Hey Mirra!

  • Mitch

    Congrats on the article in Food and Wine Magazine !

  • Jen

    This is a symphony. A pleasure to watch.

  • Sandy

    Why so much salt and could you tell me what ingredients were in that seasoning you made?.  Thank you.

  • Tucker Yoder

    My favorite video so far keep up the good work

  • http://hollycunningham.com Holly

    This one was like watching a ballet! Fantastic!