A duck liver is large. It was removed before the duck was packed. I love to saute the duck liver to just rare, flame it off in cognac, slice it thin, and serve it with toast.
It's hard to compete with the Chinese when it comes to creative ways to eat a duck.
"Duck Three Ways" (as served at Duck House Restaurant in Monterey Park) is a wonderful thing:
1. Peking duck
2. Duck soup (carcass only, no consomme); and
3. Duck salad with fresh bean sprouts
in that order.
Peking duck done right is always good, and they (she, really) does a job which goes beyond excellent and into sublime. I can't come close to duplicating it.
Duck tongues are good. You see them in dim sum restaurants, usually partnered with some sort of smoked fish or heel. They have a piece of cartilage in them and you have to suck/scrape the meat off it -- assisted only by chopsticks.
Duck feet, steamed then braised aren't that uncommon at dim sum houses. Red cooked ecues, at either dium sum or (Chinese) barbecues. Some places do duck web as a stand alone -- it's usually fried.
I've posted this picture of duck heads before:
It was taken at Yunnan 168, a Yunnan (duh) style restaurant in Temple City (in the SGV). One of the draws of Yunnan eating is a plate of assorted deli (3 for $3.99) and these duckheads were one of the choices on that day. 3 to a serving.
Anyone else familiar with Yunnan (Hunan) style cooking? I'm deeply in love with eating it, but haven't tried doing any cooking.
PS. Great idea and good thread!
Edited by boar_d_laze - 10/24/10 at 8:35am