Techniques » Trussing a Duck
Trussing is a time-honored technique that results in a well-shaped and appealing roasted Duck. Just grab yourself a bird, some kitchen twine and a knife, and let Chef Jason Bond from Bondir take you through the easy steps that will have your Tea & Salt Cured Duck ready for the table.
Jason Bond, from a family of ranchers, spent most of his youth in the mountains of Wyoming. Both of his grandmothers were great cooks, influencing the way he looks at cooking and dining. Jason studied music in college, then worked along the Eastern seaboard under several nationally known chefs and in two Relais & Chateaux properties, The Inn at Little Washington and The Ryland Inn. Following his passion for French cuisine, he studied charcuterie in Paris and traveled extensively throughout France to expand his knowledge of cheese. Jason spent four years at No. 9 Park, the last two as chef de cuisine. He helped design and open B&G Oysters and The Butcher Shop. After working as Executive Chef at Burdick Chocolates in New Hampshire, Jason returned to Boston as Executive Chef at Beacon Hill Hotel & Bistro. Now he has his own piece of the pie as the owner of Bondir, his cozy, 28-seat farmhouse-style restaurant in Cambridge, MA.