The Duck Cookbook by James Peterson

  • Duck broth

    from The Duck Cookbook The Duck Cookbook by James Peterson

    • Categories: Stocks
    • Ingredients: duck carcass; duck wings; onions; carrots; chicken stock; bouquet garni
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Notes about this book

  • lorihenry on June 07, 2010

    I bought 2 ducks and followed 4 different recipes (2 for the legs, 2 for the breasts) and ate like a queen! If you like duck, this is the only cookbook you need.

Notes about Recipes in this book

  • Duck with blueberries

    • MissKoo on February 04, 2023

      This was a wonderfully flavorful and easy recipe to do for dinner party for eight. I sautéed the duck breasts when the palate cleanser was being served -- they cook quickly and it is a perfect point in the meal for a short break while the duck cooks and rests a few minutes. Made the blueberry-port sauce a day ahead, doubling the recipe. Used commercial glaze in the sauce and a 10-year-old tawny port. Once plated, served the duck with the blueberry sauce and then added pomegranate seeds over the sauce. Delicious, and visually lovely. Side dishes were haricots vents, and rice pilaf with caramelized onion, orange, cherry & pistachio (once upon a chef online).

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  • ISBN 10 1584792957
  • ISBN 13 9781584792956
  • Published Sep 01 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Few ingredients are as intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson, any home chef can learn to prepare this incredibly versatile, flavorful bird.

The Duck Cookbook is the only complete guide to duck. With his signature style, Peterson explains the different varieties available and the best cooking methods for each part of the duck. Chapters begin with lessons on a single cooking technique-from sautéing to smoking-then move on to specific dishes such as soups, salads, and confit.

Peterson's detailed instructions ensure that readers will have the proper skills to handle any kind of duck preparation. The book's 65 recipes range from straightforward, delicious whole roasted duck and sautéed duck breasts (with a variety of sauces) to sophisticated terrines and mousses. Braised Duck Legs with Red Cabbage and Juniper Berries and Duck Confit Spring Rolls are among the many tempting highlights. Sidebars feature detailed instructions for cutting up a whole duck, making duck stocks, and more.


James Peterson has written seven award-winning cookbooks. He taught cooking for 17 years-at the French Culinary Institute and Peter Kump's Cooking School in New York-and is now a frequent guest teacher at schools around the country. He lives in Brooklyn, New York.

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