- Duck, Duck, Goose, with a Crispy Roast Duck Recipe -
Since the holidays are rapidly approaching are here, it’s time for me to share some of my favorite cookbooks that came out in the later half of 2013. The first book in this series is Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, a deeply informative guide to expanding our protein horizons beyond the henhouse. If you’ve ever thought of cooking duck at home, this book will help you understand all there is to know about the other birds in the kitchen.
As someone who grew up on the standard American diet, the idea of eating a duck or goose was something so far from my plane of existence that it never actually occurred to me to try them until I was halfway through my twenties. My experience with ducks did not extend beyond the occasional observation of the head-on fowl hanging in the windows of our local Chinese roasteries, and as far as I was concerned, geese belonged in the pages of Victorian storybooks, where Dickensian families enjoyed their roast goose at a Christmas table flanked with candles, sugarplums, and figgy pudding.
I’d venture to say that a lot of Americans are unfamiliar with the idea of eating ducks and geese, but for a long time they were standard fare in the English-speaking world. Plentiful creatures that are relatively easy to hunt, waterfowl are a tasty and hearty, good sources of wild fat and protein. Then, with proliferation of cheap-and-easy chicken ranching in our culture, they fell from favor as our winged proteins of choice. Which is pretty unfortunate, because ducks and geese are not only delicious — they’re easy to prepare. Read more >>