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Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, by Hank Shaw
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Amazon.com Review
Featured Recipes from Duck, Duck, Goose Download the recipe for Smoked Duck with Lentils Download the recipe for Confit of Duck with Pasta and Lemon Download the recipe for Laotion Duck Salad
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Review
“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 JardinièreIf 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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Product details
Hardcover: 240 pages
Publisher: Ten Speed Press (October 1, 2013)
Language: English
ISBN-10: 1607745291
ISBN-13: 978-1607745297
Product Dimensions:
8.3 x 0.8 x 9.3 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
237 customer reviews
Amazon Best Sellers Rank:
#20,068 in Books (See Top 100 in Books)
Do not be misled by the publisher's blurb. There are few recipes in this book suitable for supermarket duck. If someone in your farmers market has specialty ducks, you have more options, but the focus here is wild duck, tasty and not so much, shot personally by the cook.Hank Shaw writes a good cookbook. Clear and crisp. Do this, DON'T do that. I enjoyed reading it and highly recommend it as a purchase for wildfowl hunters.I received this advance review copy of Duck Duck Goose by Hank Shaw (Ten Speed Press) through NetGalley.com.
I won't pretend to have an opinion on how this book compares to others focused on domestic waterfowl, as any ducks or geese that pass through my kitchen do so by way of a shotgun. From a hunter's perspective, it is the best waterfowl cookbook that I have ever seen, and my kitchen is full of them. Anything else is a distant second. This is going to immediately replace the time-tested LL Bean Fish and Game Cookbook as my go-to reference for ducks and geese. The instructions are exceptionally clear and the photography is fantastic. The author does a great job delineating which species of bird is best for each recipe, which should be very helpful for beginning hunters or anyone who is lucky enough to be be gifted a couple of wild ducks from a friend who hunts.There are a lot of interesting recipes that cover the use of duck and goose breasts, the most common element available to those who don't pluck their birds in the round. Better yet, there are very specific instructions on the best way to process whole birds including plucking, eviscerating, breaking down, and freezing. These instructions and the accompanying photos are worth the price of the book without a single recipe.The book contains a solid mix of traditional waterfowl recipes as well as Asian preparations that I cannot wait to try once duck season opens. Having spent many years smoking whole birds and making jerky, I can assure any prospective readers that the recipes for both of these methods are spot on and will result in a stellar end product.I highly recommend this book to any and all wild fowl hunters and for anyone else interested in alternative methods for cooking and preserving any sort of waterfowl. It is not often that you run across a book that makes an equally great gift for both your NRA life member father-in-law and locovore hipster cousin, but the author delivers on both counts.
Around fifteen years ago, a co-worker and hunter gave me a wild duck breast from one of his expeditions. It was deep maroon, and looked awesome. I proceeded to take it home and ruin it -- by cooking it like one would cook chicken. it ended up dried out and inedible.If you read this book, you'd never make THAT mistake. Wild duck and supermarket duck are not remotely the same; and even among wild ducks, there is a variety of approaches to the meals that one needs to take into account -- likely diet of the bird just before being shot, species, age... and the author explains why. He provides recipes and tricks for all manner of duck.I now get my duck from a local farmer -- definitely better quality than supermarket duck -- and many of the recipes in this book prove useful for my needs and culinary explorations.There's a broad section on charcuterie (sausage and curing) which I've not attempted.Goose is covered, but not as extensively. One is more likely to come across duck than goose, anyway. Photographs are enticing, and recipe directions are clear and thorough. If you are at all interested in cooking duck or goose on a regular or even semi-regular basis, I'd recommend this book. And it would make a great gift for those duck hunters you might know.
My son has taken up hunting, and has friends who hunt. I needed to find some quality recipes to properly cook the duck and geese he brings home. I fondly remember the taste of roast goose from ones received by my grandfather when I was a child, but have a husband who says he "hates" duck. This book is amazing with the information that it contains as far as the variety of waterfowl and their differences. I love the different chapters on properly preparing the various parts of the bird, as well as the suggestions as to which type of waterfowl is best suited for the individual recipe. the suggestions on wine and beer pairings are also unique and helpful. I have recommended this to anyone I know who is/lives with/knows a hunter.
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