No other bird boasts as much flavor and utility as duck. The breasts are delicious sautéed or roasted; the legs, when braised to make confit, add richness to stews and succulence to salads; the carcass and wings make a knockout stock; and the rendered fat lends depth to fried and roasted foods. To make the most of this versatile bird, seek out the breed that suits the dish you're preparing.