Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says.
Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says. ROY INMAN Special to The Star
Chef Ted Habiger of Room 39 likes to stretch a duck into several meals by cooking the breasts and legs separately. “When you spend $40 on a duck, you don’t want to use it for just one meal,” he says. ROY INMAN Special to The Star

Ducks are getting their due among chefs and home cooks

October 21, 2014 07:00 AM