Tag Archives: Julia Child Designer Duck

Whole Duck

duck thighs

I don’t often cook a whole duck. It’s easier to buy legs, and that’s what I usually cook at home, a recipe I picked up from the Chez Panisse cookbook, braised duck legs over cabbage. I’ve adapted it over the years – adding spices like ginger, cardamom and fresh turmeric, and getting rid of the sulfurous cabbage. The other day my husband thought we should celebrate and he brought home a whole duck. Whole duck challenges the cook not to overcook the breast (it will not be rare, and you don’t want stringy), while cooking the legs and crisping the skin. Years ago I made Julia Child’s special “Designer Duck” from The Way to Cook, in which you cut up the duck, and roast the legs and wings separately from the breast. It was laborious. Julia may say, “Just go at it,” but most of us don’t carve up raw poultry frequently. Continue reading