Cookbook-Duck, Duck, Goose

Hardcover. Recipes and techniques for cooking ducks and geese, both wild and domesticated. By Hank Shaw. 228 pages. Copyright 2013.

“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.”