By Hank Shaw
Duck is having a renaissance in American eating places and kitchens as chefs realize that assorted breeds, species, and cuts of meat provide a thrilling variety of flavors and textures. Many cooks—and even hunters—have a terror of cooking fowl.Duck, Duck, Goose shows you ways to cook dinner duck and goose like a professional: completely crisp epidermis crackling with every one chunk, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning nutrients author, hunter, and prepare dinner at the vanguard of the marsh-to-table revolution, presents all you must find out about acquiring, cleaning, and cooking those flavorful birds. Duck, Duck, Goose includes special courses on species and breeds, making a choice on a duck available in the market, and plucking and placing a wild fowl. Shaw’s scrumptious and attainable recipes contain fundamentals such asGrilled 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 such as Perfect 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 finished consultant to getting ready and cooking either household and wild geese and geese, Duck, Duck, Goose will be a precious spouse for an individual who desires to loose themselves from the tyranny of poultry and revel in completely cooked waterfowl.
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Additional info for Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated
Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated by Hank Shaw