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
Introduction
Basics
From Market to Table: Breeds, Buying, Breaking Down, and
Storing
From Marsh to Table: Wild Species, Field Care, Hanging, and
Processing
Cooking with Duck: Flavors and Wine and Beer Pairings
Whole Birds
Pieces
Breasts
Legs and Wings
Extras
Giblets
Charcuterie
Duck Fat
Duck Eggs
Stock, glace, and consomme
Selected Bibliography
Acknowledgments
index
HANK SHAW is the author of the bookHunt, Gather, Cookand the blogHunter Angler Gardener Cook, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel'sBizarre Foodsand his work has appeared inFood & Wine, Organic Gardening, Field & Stream,and theArt of Eating, as well as hunting and conservation magazines such asDelta Waterfowl, California Waterfowl Magazine,andPheasants Forever.He lives in the Sacramento, California area. Learn more at www.honest-food.net.
“A Best Cookbook of 2013”—Sunset
“Hank Shaw elevates waterfowl to its rightful place in the culinary
skies. He will teach you how to turn flesh into edible works of art
without sacrificing practicality. I’ll be reading—and using—this
book for decades to come.”
—Steven Rinella, author of American Buffalo and Meat Eater
“You don’t have to be a hunter to want to cook duck and goose.
Thankfully, Hank Shaw has demystified these birds for all to
enjoy!”
—Chris Cosentino, chef-owner of Incanto and winner of Top Chef
Masters
“Throughout history in Europe, Asia, and the Americas, the tasty,
sustainable, and versatile duck has satisfied many happy diners.
Whether you want to know the difference in taste between certain
species or even how to make a duck hot dog, Hank’s book is a
perfectly thorough guide on everything you need to know about
preparing duck.”
—Daniel Boulud, chef, restaurateur, and author of Braise
“Hank Shaw has produced a kind of ‘ultimate cookbook,’ which I
found utterly fascinating. Here is everything you will ever need to
know about ducks and geese, how to hunt them in the supermarket or
in the marsh, and how to cook them.”
—Paula Wolfert, author of The Cooking of Southwest
France and Mediterranean Cooking
“In my universe there is no bigger star than Hank Shaw. Passionate
and learned, his writing provides the inspiration for those who
don’t live the outdoors lifestyle to be in the field and on the
water. His recipes teach even the most expert cook how to use the
right techniques for handling waterfowl in the kitchen and his wit
and wisdom make Duck, Duck, Goose a superb read. With Holly
Heyser’s beautiful and practical imagery, this book delivers on its
promise to make us all more competent cooks.”
—Andrew Zimmern, host of Bizarre Foods and Andrew Zimmern’s Bizarre
World
“I grew up among avid duck hunters and have enjoyed many
meals of teal, mallards, and other wild ducks, and as a chef
I’ve worked with every kind of domesticated duck. It’s no secret
that duck is one of my favorite things to cook. I love that this
book exists! I hope it will inspire many more cooks to explore the
wonderful flavor of wild and domesticated ducks.”
—Traci des Jardins, James Beard Award-winning chef and owner of
Jardinière
If your acquaintance with water fowl is limited to Peking duck and
Christmas goose, then, welcome, because you're holding an
invitation to a remarkable world of cooking. Hank Shaw's recipes,
along with his inimitable prose, lure you into the kitchen,
encouraging you to cook everything from whole birds to giblets;
dishes smoked and drunken; Chinese, French, Laotian, and German;
crispy and braised. Shaw's passion is so infectious, his knowledge
so commanding, Duck, Duck, Goose is more than a cookbook. It's a
culinary field guide to dishes delightfully exotic to comfortingly
familiar.
—David Leite, author of The New Portuguese Table and publisher of
Leite's Culinaria (LCcooks.com)
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