Peking duck, duck lard, duck liver pate, wonton shiitake soup

When I have a whole duck, I will use every part of it—and I mean it!!

Well, I made Peking duck yesterday and it was divine! I also did a duck liver pate, it’s so delicious and goes perfect with my fresh, sourdough bread! The duck lard is amazing for frying toast, eggs, and so much more!

Roasted Duck carcass with wings, neck, and gizzards went for the wonton shiitake soup. We have had some amazing meals for these couple of days!