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 eve 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. Ncomputing Vspace For Windows 7 Server 6 6 9 1 Zip Bags. Many cooks—and even hunters—have a fear of cooking fowl.

Tist turned rare duck and goose breeder, has a pas- sion for. Sound guarded by electric fencing to ward off any coy. Realizing it's actually one of the most fun parts.” For more see: www.organicducksandgeese.com. Live & Cultured. ALONE WE ROT. TOGETHER WE FERMENT. Iggy's, based right here on. Book now at Duck Duck Goose in Bethesda, explore menu, see photos and read 197 reviews: 'The Duck did not disappoint. Unique, adorable setting with very tasty food.

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. Title: Duck, Duck Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated Author: Hank Shaw Publisher: Ten Speed Press Published: 10-1-2013 E-Book ASIN: B00C8S9YVI ISBN: 297 Pages: 240 First off let me confess I have only had duck twice in my life before getting this cookbook.

Once when a family friendly with ours invited us over and my mother told me I had to at least try it, I was eleven at the time. I can not say I was in any way impressed. The next time I was Title: Duck, Duck Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated Author: Hank Shaw Publisher: Ten Speed Press Published: 10-1-2013 E-Book ASIN: B00C8S9YVI ISBN: 297 Pages: 240 First off let me confess I have only had duck twice in my life before getting this cookbook.

Once when a family friendly with ours invited us over and my mother told me I had to at least try it, I was eleven at the time. I can not say I was in any way impressed. The next time I was 23 and went on a date to a Chinese restaurant and had duck a l'orange, although it was not as revolting as the duck I remembered at eleven it still tasted more like a mystery meat swimming in orange sauce. The meat was overwhelmed by the other flavors. I gave up and have not tried it since.

I requested to review Duck, Duck Goose because I was hoping to find something about the duck to make it tasty. Goose at least is something we have had in my family from childhood once a year at Christmas. Let me tell you I was pleasantly surprised by the massive information about the different species of ducks and goose this cookbook contains. It will explain the how the breed of bird affects the taste, and amount of meat to expect from the bird itself.

The cookbook also shows how to cut up the bird. Something that was interesting, but I have to tell you I got both of mine from the butcher already plucked, dressed and ready to be seasoned, stuffed and cooked.

I am not adventurous enough to start with a fresh kill, sorry. Although I think I could use the feathers in my crafts very easily. Now to the good part, the recipes. I had to make the Peking Duck. Something I have always heard of, but never tried. I was luck in that my neighbor came to help me with this one because I have seen my cousin prepare it and it was labor intensive.

I should have trusted the recipe that when reading made it sound so simple. It really was, I understood the instructions and I had fun while we made it. Sly And The Family Stone Greatest Hits Rar. Thanks to my neighbor, Linda, for giving up her afternoon to make me more comfortable in preparing this new dish and yes I will be trying duck again soon, I promise. The other recipe I made, on my own I might add, was Duck Bigarade. I think I am in love. The citrus flavor was delicious.

If that duck a l'orange had tasted anything like this I would have been eating duck all along. Linda has promised to trade me a venison roast for two duck breast so that I can try the Duck Jagerschnitzel recipe after duck season. Lucky me, that I will not have to clean that bird either. I took this book to my heart in that it does not leave any detail out. When you set out to cook one of these recipes they leave no step not covered with detailed instructions. You can be confidant that you will not be left guessing during your meal preparations.

Duck, Duck Goose even tells you how to clean livers and gizzards. But more than that I learned some things about the eggs of duck. I have not tried them yet, but I guess I will have to at some point. At least I know more about the duck and goose than I did before. Hank Shaw is a New Jersey native who worked as a political reporter for various newspapers for 18 years until becoming a full-time food writer, outdoorsman and cook in 2010. A forager and angler since he could walk, Hank began hunting in 2002 and has never looked back. He hunts or fishes for all the meat he eats at home, and foraged foods form a daily part of his diet.

Hank runs the wild foods blog Hank Shaw is a New Jersey native who worked as a political reporter for various newspapers for 18 years until becoming a full-time food writer, outdoorsman and cook in 2010. A forager and angler since he could walk, Hank began hunting in 2002 and has never looked back. He hunts or fishes for all the meat he eats at home, and foraged foods form a daily part of his diet.

Hank runs the wild foods blog Hunter Angler Gardener Cook (), which has twice been nominated for a James Beard Award. He won the International Association of Culinary Professionals award for Best Blog in 2010, and his magazine writing has appeared in Food & Wine, Organic Gardening, Field & Stream, as well as many other publications.'