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I haven't had the like of this since 1940 in my mother's kitchen in Brooklyn!
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Home > Pastured Duck

Pastured Duck

How To Cook a Duck | Recipes | Portion Suggestions


Smoked Sweet Italian Duck Sausage

These rich and slightly sweet sausages are a very special treat! At 1.75oz each, they are great for brunch or as an appetizer. Made from our pastured duck and spices.

Ingredients: Duck Meat, Duck Skin, Garlic, Salt, Spices, Paprika, Sugar

 4 sausages per pack

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Hot Italian Duck Sausage

Rich and spicy. These petite sausages (1.75oz each) are great for brunch or a special meal. Made with pastured duck and spices and a punch of heat.

Ingredients: Duck Meat, Duck Skin, Garlic, Salt, Spices, Paprika, Sugar

 4 sausages per pack

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On Special - 5% Off
Discount will be applied in your shopping cart.
Whole Duck

Delight in duck! Our pasture-raised Pekin ducks are tender, flavorful and rich. Roast whole, then put your carcass to work making scrumptious stock. Recipes

 1 whole duck per pack

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Butcher's Cut Duckling

Serve a whole duck without the hassle of cutting it up. Contains 2 boneless Duck Breasts and 2 Duck Legs, which can be cooked together or separately as you desire. Delicious, rich & flavorful duck made easy!
Recipes

 2 legs and breasts packed separately

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Duck Breast (Skin-On)

Duck meat is richer and darker than chicken or turkey. Score and sear the skin on these duck breasts until crispy, then continue to cook, briefly, until the interior meat is done. Slice and serve over crisp salad greens. Recipes

 2 breasts per pack

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Duck Legs

The classic preparation for duck legs is "confit", or slow-cooked submerged in fat, and for good reason: they become rich, succulent and fall-off-the-bone tender. Recipes

 2 legs per pack (no backbone)

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On Special - 15% Off
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Duck Wings

These wings are a spectacular alternative to chicken wings and are popping up on menus across the country. Follow these cooking tips from the NY Times: Cure with spices, bake 3 hours at 225F, remove skin, then sear on a grill to crisp. Don't forget to save the fat! Can also be used to make flavorful stock.
Recipes

 4 wings per pack

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Quantity
Duck Fat (Unrendered)

The king of animal fats, duck fat is rich and versatile. Render this fat (heat slowly, then strain through cheese cloth in a clean jar), then use to crisp up potatoes, sear a steak, slather on vegetables, or just spread on toast. RENDER BEFORE USE.
Recipes

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Duck Fat (Rendered)

The king of animal fats, duck fat is rich and versatile. This "liquid gold" rendered pure duck fat is ready for your favorite use: spreading on challah, searing meats, or flavoring steamed vegetables.
Recipes

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Duck Liver

Richer than chicken liver, but similar to prepare: grill over an open flame to kasher then mix with onions, egg and duck fat for a delightful shmear.
How to Kasher Liver

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Duck Bones

To make a flavorful duck stock without using a whole bird, we recommend a combination of duck bones, necks and wings. Plan on 4-8lbs per batch (depending on the size of your pot!)
Recipes

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Duck Necks

To make a flavorful duck stock without using a whole bird, we recommend a combination of duck bones, necks and wings. Plan on 4-8lbs per batch (depending on the size of your pot!)
Recipes

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Quantity
Duck Gizzards

Duck Gizzards are a rare delicacy these days. Great for adding to soups or stews, or grinding to make homemade sausage or gravy. These gizzards are fully cleaned and ready to go.

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Our Pastured Duck in Joy of Kosher Magazine

WOW! Our amazing duck was featured in the Late Winter 2015 edition of JOY OF KOSHER Magazine! Check out these mouthwatering photos and recipes.



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