Description
Book Synopsis: 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 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.
Details
Are you ready to elevate your culinary skills to the next level? Look no further than Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild. This beautifully illustrated cookbook brings you into the world of ducks and geese, both domestic and wild, offering a tantalizing range of flavors and textures. With detailed guides on species and breeds, selecting the perfect duck, and preparing a wild bird, you'll become a master in no time.
Don't let the fear of cooking fowl hold you back any longer. Hank Shaw, an award-winning food writer, hunter, and cook, shares his expertise in Duck, Duck, Goose, providing you with everything you need to know about obtaining, cleaning, and cooking these flavorful birds. From perfectly crisp skin crackling with each bite to succulent confit and impeccable prosciutto, this book will transform your kitchen into a culinary paradise.
Expand your culinary horizons with the mouthwatering recipes in Duck, Duck, Goose. Whether you're a fan of classic dishes like Grilled Duck Breast and Slow-Roasted Duck or craving something more exotic such as Duck Pho, Sichuan Fragrant Duck, or Mexican Duck with Green Mole, this book has it all. Impress your loved ones with celebration-worthy fare like Perfect Roast Goose or indulge in the array of duck and goose confit and charcuterie recipes.
Don't limit yourself to the same old chicken recipes. With Duck, Duck, Goose as your ultimate guide, you'll break free from the monotony and discover the joys of perfectly cooked waterfowl. Say goodbye to mundane meals and hello to a world of flavors. Ready to embark on this culinary adventure? Start your journey today with Duck, Duck, Goose!
Click here to order your copy now!
Discover More Best Sellers in Cooking by Ingredient
Shop Cooking by Ingredient
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook
$18.29
Cooking by Ingredient - The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook
The Sprout Book: Tap into the Power of the Planet's Most Nutritious Food
$12.39
Cooking by Ingredient - The Sprout Book: Tap into the Power of the Planet's Most Nutritious Food
$27.60
Cooking by Ingredient - Madame Fromage's Adventures in Cheese: How to Explore It, Pair It, and Love It, from the Creamiest Bries to the Funkiest Blues
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
$2.99
Cooking by Ingredient - The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
$19.41
Cooking by Ingredient - Master Recipes from the Herbal Apothecary: 375 Tinctures, Salves, Teas, Capsules, Oils, and Washes for Whole-Body Health and Wellness
The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home
$25.96
Cooking by Ingredient - The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home
Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
$26.35
Cooking by Ingredient - Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season
The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes
$14.93
Cooking by Ingredient - The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes
