Duck, Duck, Goose Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated |
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| Author:
| Shaw, Hank |
| ISBN: | 978-1-299-87526-5 |
| Publication Date: | Jan 2013 |
| Publisher: | Ten Speed Press
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| Book Format: | Ebook |
| List Price: | USD $74.97 |
Book Description:
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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:...
More DescriptionA 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 birds. "Duck, Duck, Goose" includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw's delicious and doable recipes include basics such asGrilled 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. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
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.