Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated by Hank Shaw

  • Roasting a perfect duck or goose

    Roasting a perfect duck or goose

    from Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated Duck, Duck, Goose by Hank Shaw

    • Categories: Main course
    • Ingredients: whole duck; garlic; duck fat; duck giblets; onions; Madeira wine; duck stock; dried thyme
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Notes about this book

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Notes about Recipes in this book

  • Smoked duck

    • meginyeg on June 12, 2023

      I thought this was ok. But everyone else in my house enjoyed it. I'm not sure I was try this version of smoked duck again.

  • Smoked duck with lentils

    • meginyeg on June 12, 2023

      We really likes this. I liked the mushrooms and sauce more than the smoked duck. I used a mix of mushrooms instead of chantrelles.

  • Duck bigarade

    • Avocet on January 05, 2016

      p. 64 Fixed this for New Year's Day dinner. His method for cooking duck breasts gives excellent results. I used blood oranges as Seville oranges weren't available, duck stock, sherry vinegar, and orange liqueur. Of all the duck with orange sauce recipes I've made over the years, this is the simplest and probably the tastiest.

    • tmjellicoe on January 28, 2025

      Overall we enjoyed this. I did use Seville orange juice (also called bitter orange juice) and found the sauce to be too tart for my liking, I ended up adding a touch more sugar.

  • Duck breast with black currant sauce

    • Avocet on January 05, 2016

      p. 68 Excellent recipe, and very easy once you track down the black currant preserves. I used the cassis and duck stock. I dry aged the salted duck breast for a couple of days before cooking it, which gave great results. I didn't make the potato crisps he suggests, but instead made the potatoes finished in goose fat from Jeanne Strang's Goose Fat and Garlic, which went well with it.

  • Sichuan fragrant duck

    • lkgrover on December 15, 2022

      I modified this for leftover roast duck. Excellent Chinese stir fry.

  • Coot or duck risotto

    • lkgrover on November 07, 2023

      Good risotto with duck (or coot), sage, and tomato paste. I used duck breasts.

  • Duck pho

    • meginyeg on December 09, 2024

      Delicious. A little bit time intensive but worth it. I doubled the recipe and used two carcasses. I found the broth a touch sweet so would use less sugar next time.

  • Goose meatballs, German style

    • hillsboroks on July 06, 2014

      We made these for my husband's goose hunting partner's birthday dinner. They turned out great and the guys really liked them. The flavor is mild and savory. I might try playing with a little spice of some sort next time.

  • Spanish duck with green olives and sherry

    • lkgrover on January 02, 2022

      Delicious duck stew with light, refreshing flavors from the sherry & orange. I used leftover roast duck meat, and substituted chicken stock for duck stock.

  • Duck tagine with chestnuts

    • lkgrover on January 22, 2025

      Loved this tagine with duck & dates; great combination of sweet, savory, and crunchy. I used leftover roast duck, which decreased my cooking time. Also substituted walnuts for chestnuts, as suggested in the note.

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  • ISBN 10 1299875262
  • ISBN 13 9781299875265
  • Published Jan 01 2013
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

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 is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.

Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. 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.
 
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

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