Liberty Duck Breast
(1 package to serve 4)
Split the attached breasts into 2 breasts and trim off the loose skin and fat (set aside, see below for how to use the trimmed skin and fat). Make a dry rub. Score the skin with a few cross hatches, just skin deep and rub spices all over duck breasts. Fry skin side down to crisp the skin in a heavy pan with a bit of olive oil. At this point, you can set aside duck for up to an hour, or refrigerate to finish cooking later. To finish cooking, place breasts (skin side up) in a preheated 500 degree oven for 4 or 5 minutes (best to serve Liberty Duck Breast medium rare). Let rest for 5 minutes, then serve.
Liberty Duck Legs
Apply dry rub of your choosing to legs. Bake at 425 degrees for 1 hour and 15 minutes.
Liberty Yukon Golden Potatoes to accompany duck breasts. Render duck fat trimmed from breasts by melting it in a hot pan. Cut 2 or 3 Yukon Gold Potatoes into slices or 1" cubes. Fry potatoes in the rendered fat until golden brown.
Sonoma Salad with Liberty Duck Cracklins. Place fresh mesclun mix or baby lettuces on individual serving plates. Dress with salt and pepper, extra virgin olive oil and Balsamic vinegar. Use the trimmed duck skin to make cracklins by frying it in a hot pan until crisp. Add these flavorful warm cracklins to the top of the salad and serve immediately.