There is something magical about bringing a whole duck into your kitchen as an ingredient. You cannot possibly use it all in one meal. The obvious way to try would be to invite family over and roast the whole duck. But when roasting that duck you will be rendering its fat, boiling it down and reducing the leftover carcass for duck fat and stock to add weeks of wonderful flavor into your kitchen. You might decide to break down the duck, and cut off the breasts to enjoy as steaks, confit the legs in fat you saved from your roast, and make soup with the back meat and remainder carcass of the duck. Even simple cooking becomes a culinary delight when you include such home made ingredients in your cooking.
