I was just gifted a beautiful duck that was just processed yesterday. I've never cooked one before and I want to make the most of it, so here's my question: should I roast it whole or should I butcher it and cook it piecemeal? Confit the legs, grill the beast? I'm excited! I'm texting you aargersi!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)