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Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated Hardcover – Oct 1 2013

5.0 out of 5 stars 6 customer reviews

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Frequently Bought Together

  • Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated
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  • Hunt, Gather, Cook: Finding the Forgotten Feast
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  • The Complete Guide to Hunting, Butchering, and Cooking Wild Game: Volume 1: Big Game
Total price: CDN$ 63.42
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Product Details

  • Hardcover: 240 pages
  • Publisher: Ten Speed Press (Oct. 1 2013)
  • Language: English
  • ISBN-10: 1607745291
  • ISBN-13: 978-1607745297
  • Product Dimensions: 21 x 2.2 x 23.6 cm
  • Shipping Weight: 975 g
  • Average Customer Review: 5.0 out of 5 stars 6 customer reviews
  • Amazon Bestsellers Rank: #88,535 in Books (See Top 100 in Books)
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Product Description

Review

“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)

About the Author

HANK SHAW is the author of the book Hunt, Gather, Cook and the blog Hunter Angler Gardener Cook, which won the James Beard Award for Best Blog in 2013 and the IACP Best Food Blog award in both 2010 and 2011. Shaw has been featured on the Travel Channel’s Bizarre Foods and his work has appeared in Food & Wine, Organic Gardening, Field & Stream, and the Art of Eating, as well as hunting and conservation magazines such as Delta Waterfowl, California Waterfowl Magazine, and Pheasants Forever. He lives in the Sacramento, California area. Learn more at www.honest-food.net.

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Top Customer Reviews

Format: Hardcover Verified Purchase
Anybody that enjoys cooking wild duck and game birds needs to buy this book. this is the second book I've purchased by Hank Shaw, the guy really knows what he is doing, and the recipes are to die for. I can't wait for his next book, Buck Buck Moose.
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Format: Hardcover Verified Purchase
Covers all the bases up to and including including sausages.
Very easy reading, uses common ingredients, beautiful photographs inter spaced throughout the book.
This is a must read for anyone who likes duck- domestic or wild- on their plate.
Can't wait for Hank's next book, the first two are both a hit.
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Format: Hardcover Verified Purchase
This is a gift for my husband for Christmas this year. I turned him onto Hank Shaw a few months ago and he has been hooked ever since. This book was one of the first things on his list this year and I know he will be thrilled to open it! I forsee a lot of duck for dinners in the near future! :)
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