Digging on Duck Right Now

Culinary legend Jaques Pépin once said, “A duck exemplifies how ingredients can be used to their fullest.”  And it seems like every cuisine, from French to Chinese and even Thai, has a signature duck dish.  The French have Duck A L’Orange, the Chinese Peking Duck and the Thai Roasted Duck Salad.   Chefs around the world understand the versatility of this delicious bird, one that takes on many different tastes and textures depending on how you cook it and what ingredients you choose to cook it with.  We’ll eat it every which way, but crispy skin is key.  That is, unless it’s in ice cream. Or an omelet.  (We’re not kidding.)  These days, chefs are going far beyond the typical roast duck and we’re loving it. We thought we’d sample a few new out-of-the-ordinary duck dishes and share a few favorites that get old…