Duck, Done Right: 50 Ways to Savor the Bird & Modern Meals Book

Discover the bird that belongs on every table — bold, rich, and deeply rewarding.In Duck, Done Right, Vermont chef and outdoorsman Harold “Hal” Merriman invites you into the world of cooking duck with confidence, purpose, and heart. Whether you hunt it, buy it, or just want to master a new skill in the kitchen, this book makes duck approachable — from everyday meals to showstopping feasts.Across 50 fully detailed recipes, Hal guides you step-by-step through every stage of the journey: searing, roasting, smoking, confiting, glazing, and even rendering your own duck fat. Each chapter explores a different side of this remarkable bird — rustic, refined, global, and comforting — with no shortcuts and no fluff, just honest, flavor-forward food.Inside you’ll find:10 complete chapters, each built around a different cooking style — from quick weekday meals to grand holiday roasts.Clear, tested recipes with imperial and metric measurements for total precision.Authentic, chef-level techniques for mastering crispy skin, rich sauces, and perfectly tender meat.Smart uses for every part of the bird — liver, fat, neck, and skin — in the “From Nose to Tail” chapter.Lighter dishes like citrus salads and Vietnamese bánh mì, alongside comfort classics like duck pot pie and cassoulet.A full appendix of cooking charts, conversions, temperatures, and pantry essentials, so you can cook with confidence every time.Hal’s voice carries the warmth of a teacher and the grit of a seasoned cook. Between the pages, you’ll find stories from his Vermont kitchen — wood smoke curling from a cast iron pan, maple syrup brushed over roasting legs, laughter from family gathered close. He reminds you that cooking isn’t just about recipes — it’s about rhythm, patience, and the pleasure of feeding others well.A few favorites waiting inside:Maple-Glazed Duck Legs with Roasted PearsThai Red Curry DuckCrispy Duck Skin Snacks (the “chef’s candy”)Duck Risotto with Wild MushroomsSpiced Plum ChutneyWhole Roasted Duck with Orange GlazeDuck Jerky for campfire snackingSeared Duck with Chocolate-Coffee SauceEvery recipe includes serving sizes, prep and cook times, tools, nutrition facts, Hal’s cooking tips, and a unique duck fact that connects each dish to its culinary roots — whether that’s French bistros, Asian street markets, or the forests of New England.Whether you’re a hunter looking to elevate your harvest, a foodie wanting to move beyond chicken, or a home cook chasing restaurant-quality flavor, this book will change the way you see duck forever.From cast iron to campfire, from everyday meals to holiday feasts — this is duck done right.Perfect for:Home cooks looking for confidence with game or gourmet meatsHunters and outdoorsmen who want to make the most of every birdFood lovers seeking refined yet rustic recipes with heartFans of The MeatEater Cookbook, A Kitchen in France, or Salt, Fat, Acid, Heat“Duck, Done Right” by Harold Merriman50 Recipes • 10 Chapters • 1 Honest Approach to Great FoodBecause once you’ve cooked duck the right way… you’ll never look at chicken the same again.