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. Read more...
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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."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-08-05
- Reviewer: Staff
Shaw, author of the award-winning blog Hunter Angler Gardener Cook, extends the concept of nose-to-tail cooking to “bill to feet” in this original and beguiling collection. While duck is seeing a resurgence on restaurant menus, many people are reluctant to cook it at home. Shaw aims to impart the specialized knowledge needed to properly cook both domesticated and wild varieties of these birds. He starts with the basics, which include describing the various breeds of water fowl, how to break down a whole bird, and storage. There are chapters for recipes that deal with whole ducks, pieces, and extras (offal), and some of these recipes are fairly standard, including those for roast ducks or geese and confit. Thankfully, Shaw goes on to aptly demonstrate the versatility of these birds with Duck Fried Rice, Two Ways; Italian-style Duck Meatballs; and a gumbo with duck and shrimp. Recipes such as goose stew with barley and celery root, and pan-roasted goose breasts with orange and ouzo highlight several inviting goose offerings. Shaw’s extras are stellar and worth trying, not only because they’re so unusual but because they’re truly appetizing. These include duck heart tartare puttanesca; duck liver ravioli; and goose prosciutto. Sausages, hot dogs, and pie dough round out this eclectic but tasty host of offerings that beg to be tried. Agent: Jason Yarn, Paradigm. (Oct.)