Instagram story viewer> @liberty_ducks> Tagged

The Duck People

@liberty_ducks

4.9K

followers

725

following

Raising Pekin ducks in Petaluma since 1992. PICK up, or ship. ORDER #thewholeduckcookbook today!

POSTS STORIES REELS TAGGED

Join us for Black Cod week!

To help support Sonoma County’s fishing community and encourage an abundant and healthy industry, @sonomacounty is re-introducing this delicate fish October 17 - 25, 2026.

Help support Sonoma County’s fishing industry by trying Black Cod at a local Sonoma County participating restaurant (like ours!) 🥂

#BlackCodWeek

28

1

Liberty Duck from Sonoma, aged in-house for 14 days before being slowly roasted over the hearth to pick up layers of smoke, render the fat and develop a crisp, golden skin.
Served with charred baby gem lettuce marinated in a burnt onion glaze with dashi vinegar and fermented juniper honey, alongside roasted pickled pearl onions, purslane and allium blossoms.
Finished with a rich duck jus, layered with juniper, Madeira, and brown butter.

1k

21

Sonoma Liberty Duck’s back on the menu! Fall-off-the-bone leg confit with French lentils, glazed carrots & Tokyo turnips, pork belly, and dried cherry-black pepper jus.

This time we’re serving it during both lunch and dinner, so there’s even more opportunity for you to come enjoy one of our favorite things to cook (and eat, of course!) here at The Waterboy.

~~~~~~~~~~~~~~⁠
⁠
Lunch is available Tuesday through Friday, and dinner from Tuesday through Saturday.

76

1

It started in our small kitchen with a simple goal: zero food waste.

We reimagined duck fat from @liberty_ducks , turning it into rich pastry butter for a uniquely Thai choux. Today, that idea has grown into a PAYAKK staple—our Choux Duck Larb.

A must-try every time you step through our doors.

20

0

Oh the comforting harmonies of late summer and early autumn 🍂✨

Bohemian Bistro
3782 Bohemian Hwy
Occidental, CA 95465

707-874-6888

Thursday through Sunday, 5:00pm - 8:00 (last seating)

26

2

Slow-smoked until tender, our Smoked Lamb Ribs come with a fermented black bean rub and charred scallion vinaigrette that bring just the right hit of smoky, rich goodness.

The kind of dish that lands on the table and suddenly everyone wants a bite.

#CharcoalVenice #LambRibs #SmokedLamb #WoodFiredCooking #EatLA

3

0

Celebrating the fall season in Michigan with Duck Sausage with Alsatian-Style Cider-Braised Cabbage, Apples, Caraway & Mustard. So simple yet so delicious! Looking forward to more seasonal cooking 🍁🍂🍃

20

0

.
.
.
🗓️ 10.10.26
📍Broc Cellars, Berkeley
⏰ 12noon - sell out

Calling all my East Bay peeps! There is no better way to kick off your day than with a few savory bites, exceptional sips of wine from the stellar list at Broc Cellars!

We are taking over their beautiful backyard in Berkeley and we want you to come chill, eat and hang with us!

This table truly takes a village! We are incredibly grateful to our local farmers, crafters and makers for bringing this table to life!
Endless gratitude!

liberty_ducks
sunblazeranch
zaratefamilyfarm
montereyfishmarket
hodofoods
twin_girls_farm
joeyeu_farms
xiongfamilyfarm
yunhaishop
thejapanesepantry

P.S. Nostalgia is on the menu! Inspired by friends who proudly carry memories of 10.10. 🇸🇬🫶🇹🇼 Berkeley’s got plenty going on that day, so come crawl with us and support our friends! ☺️

📸 jinchua_akajc
*Put this flyer together using Adobe Express.

#finsfeathersjc #eastbayeats #eastbayfoodie #visitberkeley
.
.
.

46

4

Patience has its own taste — our 21-Day Aged Half Liberty Duck is proof.

Crisp skin, tender meat and a depth of character, made for slow dinners and good company.

#CharcoalVenice #LibertyDuck #WestLAEats #LosAngelesFood #VeniceBeachEats

3

0

It's that time of the year... swipe for Thanksgiving ordering info 🦃

3

5

DRY AGED PEKING DUCK INSPIRED BY SHĀO WÈI, A SESAME DUMPLING FILLED WITH DUCK LEG CONFIT, AND DUCK LIVER MOUSSE. THE SAUCE IS MADE WITH DUCK JUS AND MAGAO PEPPER.
📷: @colleenobrienphoto

292

4

DRY AGED PEKING DUCK INSPIRED BY SHĀO WÈI, A SESAME DUMPLING FILLED WITH DUCK LEG CONFIT, AND DUCK LIVER MOUSSE. THE SAUCE IS MADE WITH DUCK JUS AND MAGAO PEPPER.
📷: @colleenobrienphoto

340

2