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7 responses to “Goose Breasts with Orange-Ouzo Sauce”

  1. Loo

    Recipes for strange vegetables please! I’ll even take strange recipes for normal vegetables!

  2. Maryann

    Hi,
    I came over from Kevin Kossowan’s blog to take a look see. Seems you are off to a great start and I love the premise of your blog. I’ll be back :) Good luck and fun!

  3. Katie

    My husband and our rookie Flat-coated retriever, Stella, brought home three specks and a snow goose this weekend. I am always looking for a fresh and scrumptious way to prepare wild water fowl because we’ll have to wait another nine months before we are lucky enough to have this chance again. I was so excited to find this recipe. It paired brilliantly with the bottle of Mac Murray Pinot Noir from Sonoma. I didn’t strain the sauce and the texture complemented the creaminess of the polenta. I will definitely be adding this to my favorites!

  4. Tom Dickson

    Another great recipe, by Mr. Shaw, and another example of excellent food photography by Holly A. Heyser. So much harder than it looks, and essential for conveying the beauty and potential taste of a dish.

  5. Danimal

    Hank, I have been an admirer of your blog for some time now, both for the reading content and wonderful pictures. I got my first duck yesterday (beautiful mallard hen), and cooked this up for dinner. I couldn’t believe how good it was! Thanks for the great recipe and looking forward to trying more.

  6. Renee M Bossier

    Just completed this recipe and I must say that it is the best goose that I have ever tasted. Fabulous. Thank you.

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