Blog Post & Recipe: stew & snow
and it's versatile - throw in whatever combinations of vegetables, beans, grains and fish you have on hand.
Cod & White Bean Stew
Blog Post & Recipe: homemade chicken stock
Sometimes I do it with odds and ends from a chicken: wings, neck, gizzards, other random bits. But most often, and by far my favorite way to make stock – is to use 2 carcasses of roasted chickens
Article & Recipes & Video: Duck Charcuterie 5 Ways (and Recipes).
The tender "center cuts" (breast, tenderloin, etc.) are not the only parts worth eating; in fact they are often not even the best. In the case of duck, it's a great gateway cooking experience to full on nose-to-tail: all of the parts are delicious and easy to prepare, it just takes a little time. Watch this video to see ducks turned into sausage, pate, rillette, stock, prosciutto, and confit and check out the Ruhlman/Henderson/Keller influenced recipes.
