Duck, Duck, Goose Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated [a Cookbook] |
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| Author:
| Shaw, Hank |
| ISBN: | 978-1-60774-529-7 |
| Publication Date: | Oct 2013 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale
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| Imprint: | Ten Speed Press |
| Book Format: | Hardback |
| List Price: | USD $25.99 |
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 blogHunter 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, Gooseshows you how to cook duck...
More Description A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blogHunter 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, Gooseshows 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, Gooseincludes 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 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.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.