Hope you’ve got a few birds leftover in the freezer because you’re going to want to whip up some smoked tacos after you check out this recipe from Split Reed featured chef, Kristy Crabtree of Nevada Foodies!

Don’t want to pluck a whole duck, but don’t want to waste a nice fat bird? Check this out.

Using the bits of birds you don’t normally do more with than throw away. With a little water and flour and heat, you’ve got Gravy! Check out this Split Reed Original Recipe now!

Duck fat! Scoop it out of the bird, render it down, and enjoy the next time you cook with fat/oil, and make sure to give it a go with duck in cast iron or any sort of confit!

Aging ducks for enhanced flavor and ideal texture. Do you age or hang your ducks before cooking?

Salt cured and air aged waterfowl breast prosciutto.

Hollywoods, Smiling Mallards, Shovelers, Spoonies, whatever you call them in your neck of the woods- a lot of guys pass on em, however, Split Reed Chef Andrew Gardner loves to shoot em and make piles of delicious sausage out of them!

Lukas (@bigga_l) with a creation recipe for SPLIT REED. the TurDuckEn!