<b>A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog <i>Hunter Angler Gardener Cook.</i></b><br><b><i> </i></b> <br>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. <i>Duck, Duck, Goose</i> shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.<br> <br> 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. <i>Duck, Duck, Goose</i> 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 <b>Grilled Duck Breast and Slow-Roasted Duck</b>; international favorites like <b>Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;</b> and celebration-worthy fare such as <b>Perfect Roast Goose.</b> It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.<br> <br> The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese,<i> Duck, Duck, Goose </i>will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.