I'm in my usual process of collecting duck fat for cooking and duck legs quarters for confit in the fat. This requires buying whole duck and cutting them up as the ones I raise aren't fattened. I freeze trimmings for rendering, the leq quarters for confit (when I have enough) and stock the carcasses.
Last night's dinner was b/s duck breast rubbed with a paste of cilantro, scallion, garlic, o.j., salt, green pepper, ginger, clove and cardamom grilled to med-rare over Wicked Good Comp.
I browned the neck and rib/breast bones, added some homemade chicken stock to cover and a dried ripe serrano from the garden and made stock then cooked brown basmati rice in the stock and added sauteed chopped artisanal andouille.
Paste-rubbed grilled breast of duck with andouille brown rice topped with toasted chopped chile-lime cashews and parsley; with mango-orange-green peppercorn coulis.