num_pages: 240
description: 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 cooksand even huntershave 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. Shaws 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.
language: English
title: Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated
publisher: Ten Speed Press