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.
The most comprehensive guide to preparing and Cooking Both domestic and Wild Ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl..
It also features an array of Duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
Shaw\'s delicious and doable Recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck ; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose.
Duck, Duck, Goose includes detailed guides on species and breeds, selecting a Duck in the market, and plucking and hanging a Wild bird.
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 birds.
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.
Many cooks--and even hunters--have a fear of Cooking fowl.
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.
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
