Dining

Hank Shaw Creates a Marsh-To-Table Masterpiece

One of the world’s preeminent water foul chefs has authored a book that helps demystify duck and goose for everyday tables, or dining parties aiming for extra flair.

America is currently in the throes of a renewed passion for complex food and exotic dishes. People will watch hours of TV, take classes, even take long journeys to know more about cooking that dish that no one else in their circle has done. Yet many cooks – and even hunters – are intimidated to cook waterfowl at home. These days, ducks and geese are having a renaissance in American restaurants and kitchens as cooks discover that these diverse breeds, species, and cuts of meat offer an endless range of flavors and textures and a compelling alternative to everyday chicken.

Hank Shaw, an award‐winning food writer, hunter, and cook, provides everything the home cook or even professional chef would need to know about preparing waterfowl in his comprehensive and beautifully photographed new book, Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated.

Shaw covers the full range of skills needed to participate in this marsh‐to‐table revolution, from obtaining these flavorful birds to cleaning and cooking them. He also gives each recipe a difficulty rating and suggested prep and cooking times, to help readers find the dishes that best fit their skill level.

Duck, Duck, Goose by Hank Shaw is available at Rainy Day Books in Kansas City, or to buy, just click the image below.

He’ll also be in Kansas City for one night signing his book, and cooking an amazing meal at Extra Virgin soon – get info about this exclusive dinner here.

Recipes include accessible basics for first‐time home cooks such as Grilled Duck Breast and Slow‐Roasted Duck, as well as celebrated and familiar dishes such as Sichuan Fragrant Duck, Cassoulet, and Perfect Roast Goose. In his quest to use the whole bird, Hank Shaw also offers us unexpected and clever dishes, such as Duck Fat Hollandaise, Crispy Duck Tongue, and Duck Egg Pasta. Last, there’s an extensive section on duck and goose confit and charcuterie, from fresh sausages to dry‐cured salami.

As the most comprehensive guide to preparing both domesticated and wild ducks and geese, Hank Shaw’s Duck, Duck, Goose will be a treasured companion for anyone wanting to enjoy perfectly cooked waterfowl, from everyday cooks to executive chefs.

Hank Shaw is the author of the book Hunt, Gather, Cook and the James Beard award‐winning blog Hunter Angler Gardener Cook. Shaw has been featured on the Travel Channel’s Bizarre Foods, and his work has appeared in Food & Wine, and many other magazines.

“In my universe there is no bigger star than Hank Shaw. 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…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