As evidenced by the fact that we have a pig’s head sitting in our freezer, we’re thinking about dipping our toes into “nose-to-tail” eating. Before I start rippin’ out and roastin’ up cow tongues and pig brains in the name of ecological sustainability, though, I figure I should start small.
Luckily, The Perennial Plate has just the thing: Ducks.
Watch as whole ducks are transformed into confit, sausage, rillette, stock, pâté and prosciutto:
My stomach’s growling.
