Subscribe NOW

Enter your email address:

Text Message our CEO:


or on twitter

Free Resources

Click Here to learn more

In The Media

Cooking Duck9

by Larry Chiang on December 18, 2013

Read by Larry Chiang 
Larry Chiang dressed Oski in a letterman jacket

We will stop taking holiday orders on Friday December 20, 2013

Order holiday gift cards now ($25.00-$500.00) pre-paid and reloadable.


 Peking Duck9 Legs for $7.99/LB.  (see recipe)


For a great alternative to Standing Rib Roast:


USDA Choice Midwest Angus Beef – NY Strip Roast

Aged a minimum of 30 days



Fresh Northern California Christmas Geese $10.99


Hickory Smoked Bone-In Ham $4.99/LB  


Order holiday gift cards now ($25.00-$500.00) pre-paid and reloadable.  

Thank you for your continued support and making 2013 another great year!

We are really excited for 2014 as it marks our 35th year anniversary.  

We will be having special events and new programs (think sausage making classes) throughout the year – so be sure to watch our newsletter for announcements and events!

Wishing you and yours a very happy & healthy holiday season!  




USDA Prime & Choice cut 
Beef Standing Rib Roasts 
$23.99 & $14.99/lb. 

Pappardelle with Duck9 Sugo 
Serves: 4 to ­6 


  • 2½ cups duck or chicken stock 
  • ¼ cup dried porcini mushrooms 
  • ½ cup roughly chopped parsley, plus 2 tbsp. finely chopped 
  • 2 tbsp. rosemary leaves 
  • 3 large sage leaves 
  • 2 cloves garlic, peeled 
  • 2 stalks celery, roughly chopped 
  • 1 small yellow onion, roughly chopped 
  • ¼ cup olive oil 
  • 2 lbs. whole duck legs 
  • Kosher salt and freshly ground black pepper, to taste 
  • ½ cup dry white wine 
  • 6 oz. fresh or dried pappardelle 
  • ½ cup grated parmesan



1. Bring 1 cup stock to a boil in a 1-qt. saucepan; add porcini mushrooms, remove from heat, and let soak until soft, about 30 minutes. Using a slotted spoon, transfer mushrooms to a colander and squeeze dry; roughly chop and set aside. Pour soaking liquid through a fine-mesh strainer, discarding gritty sediment in pan; set aside.

2. Purée ½ cup roughly chopped parsley, plus rosemary, sage, garlic, celery, and onion in a food processor until smooth; set aside. Heat 2 tbsp. oil in a 12″ skillet over medium-high heat. Season duck with salt and pepper; cook, flipping once, until browned, 4-6 minutes. Transfer duck to a plate; set aside. Pour off all but ¼ cup fat from pan, reserving remaining fat for another use; return pan to medium-high heat. Add vegetable purée; cook, stirring occasionally, until golden and slightly dry, 2-4 minutes. Add reserved mushrooms and duck to pan and increase heat to high. Add wine; cook, until almost completely reduced, about 5 minutes. Add reserved soaking liquid and remaining stock; bring to a boil. Reduce heat to low; cook, covered, until duck is tender when pierced with a knife, 1½-2 hours. Using tongs, transfer duck to a cutting board; set aside until cool enough to handle, then shred meat, discarding skin and bones. Add meat to sauce and return to a simmer; cook until sauce is slightly thick, 10-12 minutes.

3. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 3 minutes if using fresh. Drain pasta; add to skillet. Add half the parmesan, plus salt and pepper; toss to combine. Transfer pasta to a serving dish; garnish with finely chopped parsley and remaining parmesan. 

No need to struggle to find parking when we now offer free delivery to your home or office with a minimum order of $30.

Like us on Facebook  Find us on Google+  Find us on Yelp

This email was sent to larry@larrychiang

Ver Brugge Foods | 6321 College Ave. Oakland | CA | 94618

ENGR145’s Anchor Concept: Lemonade and Gua Gua Guacamole 
It moves you to the right on the entrepreneur bell curve 
CEO of Duck9
Stanford University Entrepreneur in Residence, Emeritus
Duck9 = “Deep Underground Credit Knowledge” 9
125 University Avenue/ 100
Palo Alto CA 94301
650-566-9696 (direct)
650-283-8008 (cell)
Editor of the BusinessWeek Channel “What They Don’t Teach at Business School”
Read my last 10 tweets at
Author, NY Times Bestseller
“What They Will NEVER Teach You at Stanford Business School” comes out 11-11-14
52 Cards. Two Jokers. What They DO Teach You at Stanford Engineering
Emergency swings and cutting deals as an 9 year old
Duck9 is part of UCMS Inc.

Leave a Comment

Previous post:

Next post: