Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated [A Cookbook]

By Hank Shaw

Book Overview

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 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 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.

• Format: Hardcover
• Language: English
• ISBN: 1607745291
• ISBN13: 9781607745297
• Release Date: October 2013
• Publisher: Ten Speed Press
• Length: 240 Pages
• Weight: 2.14 lbs.
• Dimensions: 0.9" x 8.3" x 9.2"

Customer Reviews

Duck duck goose is full of techniqies and methods found in multiple cuisines. All the recipes are us

A lot of recipes with well though out applications for duck/gooses. Tried and true recipes that use techniques and methods found in multiple cuisines. Hank shaw is very well versed in nose to tail animal cooking, hunting, and conservation of food pathways. He writes a great blog if you get hungry for more like i did.

Only one goose recipe

This is a very simple book. There is only one recipe for goose. The recipe for roast duck is terrible and will not give you crispy skin with tender meat. It may be good for hunters, but for domestic birds it's pretty useless. I thought it would have more international recipes from cultures that really know how to cook ducks and geese.