Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated

Hank Shaw

Ten Speed Press (Penguin Random House)

Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated

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.?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.??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 as; international favorites like?and celebration-worthy fare such as??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,will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.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.?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.??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 as; international favorites like?and celebration-worthy fare such as??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,will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

Creation date: 2015-03-05

240 Pages

See Book on WorldCat

Restricted to Sub-Saharan Africa (Except South Africa)

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