Duck, Duck, Goose
Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated [A Cookbook]
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful…
HANK SHAW is the author of the book Hunt, Gather, Cook and the blog Hunter Angler Gardener Cook, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel’s Bizarre Foods and his work has appeared in Food & Wine, Organic Gardening, Field & Stream, and the Art of Eating, as well as hunting and conservation magazines such as Delta Waterfowl, California Waterfowl Magazine, and Pheasants Forever. He lives in the Sacramento, California area. Learn more at www.honest-food.net.