Christine Dabney > wrote:

> Do any of you have tried and
> true recipes...that will yield a good amount of duck fat..and maybe
> even yield duck stock from the carcass..... Plus it has to be
> delicious....

Simply roasted duck is very good. Here is what Elizabeth David wrote
about roast duck in 'A Book of Mediterranean Food'.

Roast Duck

The flavour of the roast duck is much improved if the cleaned bird is
first put into a pan over a hot fire until most of the fat has been
extracted. (Watch to see that it does not burn.) Strain the fat off
and repeat the process. When all possible fat has been removed put 3
tablespoons of butter into the pan and place it in a hot oven. Baste
and turn frequently for 1 1/4 hours.

> Do the duck feet yield anything? The neck? I would have to cut the
> head and feet off....

Duck feet/web are delicious, meaty, with a somewhat gelatinous texture.
They would probably be very good for stock, too.

And, if it is more about the duck than its fat and stock, here's a very
nice recipe for duck stew in Sauternes from _Bistro Cooking_ by
Patricia Wells. It really is very good, with a perfect blend of
flavours. It is not remotely as sweet as one would expect. I would
replace Golden Delicious apples with tart Granny Smith ones, though.

Victor

Civet de Canard au Sauternes (Duck Stew in Sauternes)

1 duck (3 to 4 pounds; 1.5 to 2 kg), well rinsed, patted dry, cut into
8 to 10 serving pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 carrot, peeled and finely minced
1 onion, finely minced
2 cups (50 cl) Sauternes
2 cups (50 cl) duck stock or chicken stock, preferably homemade
Bouquet garni: 12 parsley stems, 8 peppercorns, 1 imported bay leaf,
1/2 teaspoon fresh thyme, and 1/4 teaspoon fennel seed tied in a
double thickness of cheesecloth
4 Golden Delicious apples
3 tablespoons (1 1/2 ounces; 45 g) unsalted butter

1. Season the duck breast pieces and duck legs liberally with salt and
pepper. Heat the oil in a nonreactive deep-sided skillet over medium
high heat. When the oil is hot but not smoking, add the duck breasts
and brown on the skin side only. Brown the legs on both sides. Remove
the duck from the skillet. Add the carrot and onion and brown for 3 to
4 minutes.

2. Return the duck to the skillet. Add the wine, stock, and the
bouquet garni. Cover, reduce heat, and simmer gently about 40 minutes.

3. Remove the duck pieces to a dish and keep warm. Strain the sauce
through a fine-mesh sieve. Pour the sauce over the duck. Adjust the
seasoning, if necessary.

4. Peel and core the apples; cut lengthwise into eighths. Melt the
butter in a large skillet. Add the apples and sauté over medium heat
until lightly browned, 4 to 5 minutes.

5. Divide the apples among 4 heated dinner plates. Place a piece of
duck on each plate and cover with the sauce.

Yield: 4 servings