Liberty Duck

Liberty Duck Premier Poultry in Sonoma County This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.

Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefsโ€™ demands for a larger, meatier, more flavorful duck. Our โ€œLiberty Ducksโ€ are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate all

ows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today. In addition to supplying the finer Bay Area Restaurants with their fresh duck needs, Sonoma County Poultry ships Liberty Ducks directly to restaurants and individuals across the United States. In the western US shipping is accomplished economically by using UPS Ground services. Further east we must use UPS Next Day Air Saver service at a higher cost. Deliveries to San Francisco and the East Bay are available on Monday, Wednesday and Fridays. Deliveries to Sonoma and Napa Counties are on Tuesdays and Thursdays.

๐Ÿ‘€ spotted, a delicious recipe from our friends , check it out!
12/03/2025

๐Ÿ‘€ spotted, a delicious recipe from our friends , check it out!

Thank you  ,  and all guests for a fantastic duck & wine dinner. Being with community, itโ€™s what itโ€™s all about!
11/18/2025

Thank you , and all guests for a fantastic duck & wine dinner. Being with community, itโ€™s what itโ€™s all about!

We love to see it. Thanks   for making us look good!
09/04/2025

We love to see it. Thanks for making us look good!

We ๐Ÿซถ๐Ÿป  !Posted  โ€ข  Since our opening night, weโ€™ve served our Peking style  As we have continued to prep and serve it, we...
06/16/2025

We ๐Ÿซถ๐Ÿป !Posted โ€ข Since our opening night, weโ€™ve served our Peking style As we have continued to prep and serve it, weโ€™ve made incremental adjustments to its process. Itโ€™s a dish we are proud to serve and is a mainstay on our menu.

Our technique:
It goes through the Peking duck process of separating the skin from the meat, using an air compressor. Itโ€™s then blanched and dunked in aromatics, vinegar and brown rice syrup- we use instead of maltose. The ducks are dry aged for a week, in a refrigerator with multiple fans and dehumidifiers. On the day of roasting we cold smoke them and they are roasted when you order. Like the Zuni Cafe chicken, it takes 1 hour to arrive at your table so it can be enjoyed at its peak crispness and juiciness.

They are served with pancakes, peanut butter hoisin, duck liver mousse, scallions, cilantro and cucumber.

It is plated on a mix of and a custom pancake ceramic steamer from

  &   a match made in heaven! Thank you Chef ,  and team  for this incredible supper on the wine cave. A modern take on ...
03/28/2025

& a match made in heaven! Thank you Chef , and team for this incredible supper on the wine cave. A modern take on duck a la orange, duck ham, and duck gumbo all paired with some of the worldโ€™s most exceptional champagne. Such a treat to hear Rodolphe speak about his familyโ€™s history and share these wines.

Duck for Thanksgiving! Thanks  for this super fun article in   about alternatives for your table. Great feature with our...
11/27/2024

Duck for Thanksgiving! Thanks for this super fun article in about alternatives for your table. Great feature with our friends who make their smoked duck available for home kitchens. Be sure to tag us in your feasts this week!

๐Ÿšจnew restaurant alert! Happy to be on the menu .la Posted  โ€ข .la Dry-aged duck with saffron, pomegranate, and walnut sau...
11/08/2024

๐Ÿšจnew restaurant alert! Happy to be on the menu .la Posted โ€ข .la Dry-aged duck with saffron, pomegranate, and walnut sauce. A dish we are incredibly proud of, featuring two different fourth-generation farms. Between in Sebastopol and Terri and Kimo , we are infinitely lucky to have this caliber of farming and produce in the state of California. In season at Tomat, as long as the season lasts.

Fig season is ๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป looking good  ! Posted  โ€ข  Just a few weekend dinner recs, and obviously, all the ๐Ÿธ๐Ÿน๐Ÿธ๐Ÿนcocktails. ๐Ÿ˜‰ โœจ๐—ฅ...
10/17/2024

Fig season is ๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป looking good ! Posted โ€ข Just a few weekend dinner recs, and obviously, all the ๐Ÿธ๐Ÿน๐Ÿธ๐Ÿนcocktails. ๐Ÿ˜‰

โœจ๐—ฅ๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐——๐˜‚๐—ฐ๐—ธ ๐—•๐—ฟ๐—ฒ๐—ฎ๐˜€๐˜
kale & cabbage slaw, black mission figs, charred lime garlic puree, duck jus, five spice

โœจ๐—ช๐—ต๐—ถ๐˜๐—ฒ ๐—ฆ๐—ฒ๐˜€๐—ฎ๐—บ๐—ฒ ๐—–๐—ฎ๐—ฒ๐˜€๐—ฎ๐—ฟ ๐—ฆ๐—ฎ๐—น๐—ฎ๐—ฑ
little gem lettuce, anchovy, sourdough croutons, parmesan

โœจ๐— ๐—ฎ๐—ฐ๐—ฎ๐—ฑ๐—ฎ๐—บ๐—ถ๐—ฎ ๐—ก๐˜‚๐˜ ๐—–๐—ฟ๐˜‚๐˜€๐˜๐—ฒ๐—ฑ ๐—ช๐—ถ๐—น๐—ฑ ๐—”๐—น๐—ฎ๐˜€๐—ธ๐—ฎ๐—ป ๐—›๐—ฎ๐—น๐—ถ๐—ฏ๐˜‚๐˜
baby spinach, passionfruit saffron sauce, pickled fresno chiles

โœจ๐—š๐—ฟ๐—ถ๐—น๐—น๐—ฒ๐—ฑ ๐—Ÿ๐—ฎ๐—บ๐—ฏ ๐—–๐—ต๐—ผ๐—ฝ๐˜€
red quinoa salad, dried apricot, sichuan chili crunch yogurt, cumin, tomato fines herb sauce

Niceeeeee. Listen to that sizzle! This weekends pop up with  &  was ๐Ÿง‘โ€๐Ÿณ๐Ÿ’‹
10/14/2024

Niceeeeee. Listen to that sizzle! This weekends pop up with & was ๐Ÿง‘โ€๐Ÿณ๐Ÿ’‹

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29 E MacArthur St
Sonoma, CA
95476

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