Barham Family Farm Duck and Mushroom Soup - 3 of 3 Recipes by Chef Chad Tillman

Welcome to Barham Family Farm's Duck-a-palooza featuring Chad Tillman! A former butcher, Tillman will show you how to break down a whole duck and then use the breasts, legs and thighs and the carcass to make three delicious dishes with absolutely no waste. After 20 years working in Kansas City supermarkets, Tillman reinvented his career when he opened first restaurant, Norcini Craft Pizza and Sandwiches at Strang Hall in December 2019. Norcini developed an instant following. Tillman is currently branching out by working as a consultant in the restaurant industry. Clients include Plowboys Barbeque and Gaels Public House & Sports, The Italian Sausage Company, Cafe Le Blue, The Meat Shed and Paradise Locker Meats. "I love the fact I can purchase local whole duck from Barham Family Farms. I optimize my purchase by butchering the meat for use in three unique dishes. The versatility of these farm-raised birds is endless, so feel free to change or adapt these recipes to your liking!" Recipe 1: Pan-seared breast served with creamed mushrooms and baby bok choy Recipe 2: Use drum and thigh portions braised in traditional Thai spices to create a filling for a lettuce wrap and a dipping sauce. Recipe 3: Use the carcass and wing portions to make a wonderful stock. Serve the stock poured over mushrooms, fried chili oil, sweet soy and scallions for a rich-tasting dish that uses every part of the bird, from beak to tail feather. Barham Family Farm ducks are raised in a mobile poultry modeled on those pioneered by grass-based farm pioneer Joe Salatin. The system allows the Grimaud Hybrid Pekin ducks to forage in the pasture for a more nutrient-rich diet.