Download Duck, Duck, Goose The Ultimate Guide to Cooking Waterfowl, by Hank Shaw PDF

By Hank Shaw

ISBN-10: 1607745291

ISBN-13: 9781607745297

A lush, illustrated cookbook dedicated to getting ready and cooking geese and ducks, either family and wild, from the writer of the award-winning weblog Hunter Angler Gardener Cook.
Duck is having a renaissance in American eating places and kitchens as chefs notice that various breeds, species, and cuts of meat provide an exhilarating variety of flavors and textures. Many cooks—and even hunters—have a terror of cooking chicken. Duck, Duck, Goose exhibits you the way to prepare dinner duck and goose like a professional: completely crisp dermis crackling with every one chew, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning nutrition author, hunter, and cook dinner at the leading edge of the marsh-to-table revolution, offers all you want to learn about acquiring, cleansing, and cooking those flavorful birds. Duck, Duck, Goose comprises precise publications on species and breeds, determining a duck out there, and plucking and putting a wild chicken. Shaw’s scrumptious and possible recipes comprise fundamentals equivalent to Grilled Duck Breast and Slow-Roasted Duck foreign favorites like Duck Pho, Sichuan aromatic Duck, Mexican Duck with eco-friendly Mole, and Cassoulet and celebration-worthy fare equivalent to excellent Roast Goose. It additionally positive factors an array of duck and goose confit and charcuterie, from clean sausages to dry-cured salami.
The such a lot complete advisor to getting ready and cooking either household and wild geese and ducks, Duck, Duck, Goose can be a precious significant other for an individual who desires to loose themselves from the tyranny of poultry and luxuriate in completely cooked waterfowl.

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Extra resources for Duck, Duck, Goose The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild

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And while an overheated duck will rot, a duck that has been frozen in the field cannot really be refrozen back home without significant loss of meat quality. Freezing damages the cell walls of the flesh, which can make any frozen meat a little mushier than fresh meat. Prefrozen meat also dries out a little faster than fresh does. None of this is terribly noticeable on a bird that’s been frozen properly. But freeze it, thaw it, freeze it again, and then thaw and cook that bird and you will definitely notice it.

Fifteen species of duck are commonly hunted in California, not to mention seven species of goose, plus a few coots and moorhens. ) Such diversity makes hunting and eating wild ducks and geese something of a crapshoot. Each possesses its own inherent flavor, mostly due to diet and how well it can put on fat. At their best, they offer the perfect combination of dense, juicy meat and an ample layer of sweet fat topped with crispy skin. At their worst, they smell and taste like low tide on a hot day.

REDHEAD. A large diving duck about the size of a mallard, the redhead, even though it is a diver, is generally clean-tasting because it prefers to eat seeds and plant matter over clams and crustaceans. It will eat these things, however, so watch for orange fat: if you see it, the bird will taste fishy. Most redheads are shot in the Midwest; I’ve only shot them in Canada, and they are rare in the West. CANVASBACK (KING CAN). The King of Ducks, the canvasback is the most prized waterfowl in North America.

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Duck, Duck, Goose The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild by Hank Shaw


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