Duck, duck, goose : recipes and techniques for cooking ducks and geese, both wild and domesticated Cover Image

Book

Duck, duck, goose : recipes and techniques for cooking ducks and geese, both wild and domesticated / Hank Shaw ; photography by Holly A. Heyser.

Shaw, Hank, 1970- (Author). Heyser, Holly A., (photographer.).

Summary:

"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."--www.Amazon.com.

Record details

ISBN: 9781607745297
ISBN: 1607745291
Physical Description: 234 pages : color illustrations ; 24 cm
Edition: First edition.
Publisher: Berkeley : Ten Speed Press, [2013]
Copyright: ©2013

Content descriptions

Bibliography, etc. Note:	Includes bibliographical references (page 230) and index.
Formatted Contents Note:	Introduction -- Basics -- From market to table : breeds, buying, breaking down, and storing -- From marsh to table : wild species, field care, hanging, and processing -- Cooking with duck : flavors and wine and beer pairings -- Whole birds -- Pieces -- Breasts -- Legs and wings -- Extras -- Giblets -- Charcuterie -- Duck fat -- Duck eggs -- Stock, glace, and consommé.