Duck, Duck, Goose : Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated [A Cookbook]

**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... 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. 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, food writer, hunter, and cook, 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 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 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

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.

Il Y A Un Ours Sur Ma Chaise. Il Est Si énorme Que Je N'ai Plus De Place Du Tout ! J'ai Tout Essayé Pour Tenter De Le Faire Partir, Même De Lui Faire Peur ! Mais Il Refuse De Bouger ! Comment Faire Pour Que Ce Malpoli Accepte De S'en Aller ? Une souris mécontente tente de déloger l'ours polaire qui s'est installé sur sa chaise. Au fil des doubles pages, on découvre ses diverses tentatives. [SDM]