In his first cookbook, Michael Kammermeier presents 50 wonderful, original, and extraordinary recipes featuring the feathered friend, the duck. From modern dishes like Fried Duck with Dip, to unusual options such as Tempura of Duck Tongue, and classic recipes like Duck Rösti with Champagne Sauerkraut, this collection promises culinary highlights of innovative and refined duck cuisine. All ducks used by Michael Kammermeier, such as the Challans or Maïs duck, are raised happily in France and carry the AOC designation as well as the Label Rouge. This new culinary standard is complemented by historical anecdotes and stories from the restaurant ENTE. Atmospheric images and impressions will delight both duck lovers and experienced chefs alike.