The Whole Bird: Preparing America’s Tastiest Duck
Chef Jordan Lloyd shares insights and techniques to masterfully utilize a whole duck like a world-class professional—using the superior Pekin duck bred for more than 90 years by the Jurgielewicz Family.
I first fell in love with Jurgielewicz Family Ducks when owning and operating Bartlett Pear Inn from 2008–2022. My wife Alice and I never intended a “farm to table” concept. Rather, we planned to provide our guests with the highest quality ingredients we could find—and to respect those ingredients with simple execution.
