Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

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 and game birds are having a renaissance. Duck producers' sales have jumped, influential chefs and food bloggers are experimenting more with duck, and Google searches for duck recipes are at an all-time high. Hank Shaw, a hunter and cook on the forefront of the marsh-to-table revolution, provides a wealth of knowledge on obtaining, cleaning, and cooking with these birds. Well-positioned to become the authoritative work on the subject, Duck, Duck, Goose will include information on breeds/species, purchasing tips, and prep work, as well as recipes ranging from basics such as Poached Duck Breast to restaurant-inspired fare like Duck Tagine with Chestnuts and charcuterie, including confits and sausages.