Nearly everyone enjoys eating duck, but the prospect of cooking it at home can intimidate even the most accomplished home chef. James Peterson comes to the rescue with a complete guide explaining the varieties of duck, the best cooking method for each part of it, and recipes that will make duck both an elegant treat and a mainstay of any cook's repertoire. Peterson organizes the chapters by methods and techniques - from sauteing to smoking - before moving on to chapters on duck soups, salads, and confit. This practical setup ensures that the reader has the proper knowledge to successfully execute each dish and eliminates the mystery surrounding the preparation of duck. Sidebars full of useful information such as how to render duck fat and recipes for classic French sauces for duck breasts are an added bonus. Dishes range from simple Sauteed Duck Breasts to Whole Roast Duck to sophisticated terrines and mousses. Highlights include Braised Duck Legs with Red Cabbage and Juniper Berries, Duck Confit Spring Rolls, and Pappardelle with Duck Sauce.