“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 Jardinière
If 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)
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 consomme
Selected Bibliography
Acknowledgments
index
