By Hank Shaw
A lush, illustrated cookbook dedicated to getting ready and cooking geese and ducks, either household and wild, from the writer of the award-winning weblog Hunter Angler Gardener Cook.
Duck is having a renaissance in American eating places and kitchens as chefs realize that different breeds, species, and cuts of meat provide a thrilling variety of flavors and textures. Many cooks—and even hunters—have an apprehension of cooking bird. Duck, Duck, Goose exhibits you the way to prepare dinner duck and goose like a professional: completely crisp pores and skin crackling with every one chunk, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning foodstuff author, hunter, and prepare dinner at the leading edge of the marsh-to-table revolution, offers all you want to learn about acquiring, cleansing, and cooking those flavorful birds. Duck, Duck, Goose contains certain courses on species and breeds, picking a duck out there, and plucking and placing a wild poultry. Shaw’s scrumptious and possible recipes comprise fundamentals comparable to Grilled Duck Breast and Slow-Roasted Duck overseas favorites like Duck Pho, Sichuan aromatic Duck, Mexican Duck with eco-friendly Mole, and Cassoulet and celebration-worthy fare equivalent to excellent Roast Goose. It additionally positive aspects an array of duck and goose confit and charcuterie, from clean sausages to dry-cured salami.
The such a lot entire consultant to getting ready and cooking either family and wild geese and ducks, Duck, Duck, Goose may be a valuable spouse for someone who desires to unfastened themselves from the tyranny of poultry and revel in completely cooked waterfowl.
Read Online or Download Duck, Duck, Goose The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild PDF
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Extra info for Duck, Duck, Goose The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild
You can wear latex gloves if you like. FAT, FLAVOR, AND TERROIR About a dozen of us gathered around the platter, ready to taste the sliced duck breasts. One mallard had been shot over the cornfields of the Sacramento–San Joaquin Delta, another over the rice fields of the Sacramento Valley, a third had been gorging on acorns in the Sierra Nevada foothills, and the last had been taken in the West’s largest remaining natural swamp, a vast wetland in the center of California known as the Grasslands.
I have sliced through the keel bone of a duckling many times without effort. Try that on an old mallard and you’ll be in the market for a new knife. Why does this matter? A young bird is a tender bird. Most wild waterfowl that hunters bring home are young (and foolish) birds. But occasionally a wise old duck or goose falls to the gun; the oldest wild duck on record was a thirty-six-year-old eider, a type of sea duck. A bird of that vintage needs to be braised, as even the breast meat will be tough.
Two gadwalls for three people are about right. Gadwalls are a duck lover’s bird: even when they are fat, they can be musky and intensely ducky. ” Gadwalls prefer to eat green things, and when they do, they tend to be skinny and smelly. But if there is grain around—rice or corn—they will fatten up and be every bit as wonderful as a pintail. Just be careful where you shoot them. NORTHERN PINTAIL. The Prince of Ducks, the pintail is slightly smaller than the mallard, but a whole roasted one will still serve two normal eaters.