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142 responses to “Coming Soon: Duck, the Cookbook”

  1. Joe Navari

    I would love to get a really great wild duck liver pate recipe. I have made a bunch of them, but have yet to find the perfect one. They all come out pretty good, but I don’t have a “go to” recipe for wild duck livers.

  2. Butterpoweredbike

    Congrats to both you and Holly! Good news for those of us that enjoy eating birds as well. Will there be recipes for using the duck/goose fat? That sort of thing would interest me.

  3. T3

    Oh god…. Duck.


  4. Nathan Z

    Loved Hunt, Gather, Cook. Will for sure be picking up the new book!

    Growing up my all time favorite treat around holidays was a huge platter of smoked meats, mainly duck and goose, that my uncle would bring.

    I’m sure you’ll be including this, but a technical explanation around properly smoking birds would be hugely useful. Especially how to go a little overboard with the smokey taste, the way it was done in the family.

    Goose summer sausage would be a good recipe to have as well!

  5. Florian

    Congratulations! If you find yourself looking for a couple extra recipes, I’d be happy to help. I don’t think I’ve put many duck dishes on my blog yet, but I certainly have a few in stock.

  6. Shade Sullins

    Hi Hank,
    The most important thing I would like to see would be methods for the correct way to cook duck. I’ve never met an avid duck hunter (other than you) that knew anything about cooking duck. Most look at me in shock when I talk about using the whole duck and saving the fat. I would also like to see methods for breaking down a duck/goose. Receipts for wild duck liver. Receipts for parts other than the breast meat.
    I can’t wait for this book. The jaws will hit the floor when I show other duck hunters that marinating in Coke and brown sugar, wrapped in bacon and burnt to crispy is NOT the way to cook duck.

  7. Shade Sullins

    And duck sausage! That too!

  8. Kevin

    Duck gumbo. Most duckhunters here in the South that don’t really know how to cook them make gumbo, and it is often…uh…not that great.

    A good beak recipe too. They always seem undercooked.

  9. marshall

    Hey dude,

    I’ll have more, but here’s a couple I’d like to see. I’d really like to know how you might do a beer-can duck or goose. I do it regularly at home (with a hoisin glaze) but rarely get the temprature right. Where would you put the coals etc.? Also, is there a way to debone the duck while it is still in its general shape, like restaurants do with quail? That would be a great technique to know. I think lastly, for now, actual picture techniques for neck-stuffing would be great. Now that I think about it, something like the flavor bible discussing, generally, what spices, fruits, veggies, cheeses etc. go with duck would be great. I mean, if it is the definitive cookbook, shouldnt it also tell us everything that goes great with duck so we can look in our pantrys and throw something together that “should” taste good (or at least go together)?

  10. Fshrmon

    Hello Hank;

    First off congrats to you and Holly. That’s great news and I’m looking forward to adding this book to my library. Right next to Hunt, Gather, Cook.

    I’m a newbie to hunting, so a chapter on proper techniques for post processing, with photos, breaking down the parts, breasting out, etc. — would be very helpful. I’d also agree with the comments above about proper cooking techniques that would also be a huge benefit.

  11. Chris Gorman

    I’d love to see how to break them down (from the feathers for the hunter/chefs among us).. Jerky, curing, smoking, etc would rank high on my list… Duck Curry (Thai) has always been a favorite dish

  12. Roman

    So to clean, de-bone and cut a whole duck to utilize as much of the animal as possible.

    Confit! It seems so accessible, especially to duck hunters, but as with Risotto, I believe the general public is very much afraid of it, and seems it as too complicated.

    Just my thoughts!

  13. Christian Brooks


    Congrats! This is a much needed book. Living in a major flyway of the country, it is surprising how many hardcore duck hunters (1000+ ducks a season) do not eat the meat. Most of them (non eaters) have had bad experiences with cooking and have written it off entirely. Anyway, I think that Geese preparation could specifically use a little TLC in the inspiration department. As we seem to have a ever increasing amount of Canadian Geese sticking it out year around in this part of the country, depredation permits are being handed out to home owners associations, golf courses etc. Point being, the opportunity to hunt geese is accelerating yet almost every hunter I know considers them inedible: too “livery” or too stinky, and thus have little motivation to actually hunt them.

  14. Andrew

    Congrats! Very cool

    — A chapter on sea and fish ducks.
    — A chapter on methods of cleaning, hanging, skinning, and plucking ducks. This is the single biggest barrier to proper duck cookery. Also try to include the fact that not one size fits all.
    — Not as though you’ll do differently, but keep it as close to authentic and ethnic as possible (meaning no canned mushroom soup recipes).
    — Charcuterie.
    — Lots of photos including gory ones — they’re important.

  15. Mary Garnes

    Congratulations to both you and Holly! Very exciting news.

    A short list of duck mysteries I’d love to learn:

    1) How to handle duck fat, and what to cook with it. I’ve heard duck fat fries are supposed to be heavenly.

    2) How to cook a whole, small wild game duck.

    3)Any kind of charcuterie.

  16. Theodore

    I want to add my congratulations as well! Hunt, Gather, Cook has been my go-to cookbook since I got it a couple months back and as I’m starting hunting this Fall I’m sure it’ll get even more use.

    As far as duck goes – I second all the calls for how to pluck and break-down the birds after hunting, as well as a good pate recipe.

  17. Kendra Bailey Morris

    Big congrats, Hank! I can’t wait to get a copy. My neighbor is a big duck hunter and it would make a nice gift for him.

    P.S. I just signed on to do a second book with Ten Speed Press yesterday as well. They are awesome.

    Good luck on that tight deadline. Know I’ll be right there with ya. Pub date for me is summer 2013.


  18. J.R. Young

    First, congrats on the book deal, that is awesome. I’m glad it will be an in-depth book too.

    I think there is potential for the non-hunter duck eater since whenever I see duck in the store it is often whole. I would guess there are many novices out there that may be either frightened by a whole duck or more importantly not using it to it’s full potential. So with that in mind :
    – How to process a whole ducked (plucked)
    – How to sear the breasts.
    – How to make confit with the legs
    – How to make stock with the carcass
    – How to can stock with the carcass
    – How to make a sauce from your stock
    – How to make a soup from your stock.

    And of course plenty of focus on specific recipes for both wild and farmed duck:
    – peking duck
    – smoked duck
    – roast duck (for Thanksgiving or Christmas)
    – duck sausage (with an array of styles, country, hunter, italian, spicy, smoked, etc. etc.)
    – and of course a variety of recipes for seared/roasted duck breast including classic preparations as well as modern, and the book wouldn’t be complete with out several foraged pairings in the form of a sauce, starch or fruit/vegetable.

  19. Chris

    I can’t wait to get my hands on the book!!! The above suggestions are great. Additionally some notes on sourcing the fowl would be excellent. Of particular help would be a chapter on raising your own for specifc culinary traits. There’s a sustainable farm food revolution happening and many of us small farmers would love guidance on raising superior food. Help us with breeds, nutrition for the animal, etc to create the perfect bird on a plate. I realize this could appear as outside the scope of the book…but, this is truly starting at the beginning of creating the dish and if we go wrong here it can’t be fixed in the pan later.

  20. Cody K


  21. Neil D

    I know you will, but I want to make sure you give a really clear, simple explanation as to the correct way to cook a duck breast. I’m not sure why people are so turned off by it, but it’s probably because it’s so rarely rendered correctly without being burned.

    Also, definitely include recipes for all the giblets.

  22. Adam J. Wiederman

    Hey Hank,

    Congrats! I think the most interesting angle would be: ways to use all — or as much as possible — of the duck and geese (though I’m sure that’s already on your radar).

    Also, might be interesting to see you walk through the ways various ethnic cuisines use duck/geese — beyond Peking, etc. that most of us are familiar with.

    Can’t wait to read it!


  23. Mark Tigges

    As a nascent grower of ducks, perhaps an appendix on raising ducks (my second favourite protein next to geese) vis a vis feed vs. effect on flavour. Not your expertise I know, but may make appropriate appendix info.


  24. tai haku

    To be perfect for me it would:
    1. open with a little on different species, how and when one might aquire them if not hunting oneself and what recipes each is best for(in section 4 to follow);
    2. move into a number of different processing descriptions of how to move from whole dead duck to ready to cook whole duck, spatchcocked duck and duck reduced into various different useful pieces;
    3. describe generally some duck/goose specific hints and ideas; smoking, roasting, rendering out and using fat, charcuterie, offal use etc and sausage, particular accompaniments one might consider etc etc; and then
    4. finish with a shedload of different recipes to help you put 1-3 into practice.

  25. tai haku

    PS – I was so excited by the idea I forgot to say congratulations!!

  26. dneaster3

    These are the three that I’m always looking for:
    * Wild duck, on the grill, for the non-cook. I need a go-to method for cooking my hard earned duck meat during the summer “grilling season” on the back deck.
    * Duck gizzards. Looks like a lot of great meat, but, uh…what do I do with it?
    * What to do with the odds and ends of a truly shot-up duck. Example: last season I harvested a wood duck at about 6 paces from the end of my gun barrel, which obliterated a lot of the meat. How can I salvage what’s left into a fitting meal?

    Looking forward to the book and the photos!

  27. Kelly

    I’d also like to learn more about duck and goose-raising and how that affects quality. I live in Germany these days, and for the last two years I have tried to make the local family happy with either duck or goose at Christmas. (One year I did a turkey, which came out great, but didn’t please the traditionalists…) So far my attempts have been dismal failures. We have been buying from a local farm, and I think the birds look pretty lean for domestic birds, so maybe they need a different treatment than the standard supermarket fare? Or are they just improperly raised? Christmas goose is big business around here, so nearly every farmer has geese. I would get them somewhere else if I thought it would help, but I really think it might be my technique.
    FWIW, my dad hunted goose and duck when I was a kid, but never plucked them, just skinned. And we rarely ate innards or legs, just the breast. Everything else was too much work.

  28. Nick Burnett

    Terrific topic!

    Remember the game we played as kids, running around in a circle? Duck, duck, goose! Great potential title!


  29. Charlotte

    unusual cooking methods, recipes from around the world. You always do such a nice job of telling those of us without access to all the wonderful wild foodstuffs how to proceed. I hope you include plenty of that.

  30. Erika

    Congratulations on the book deal, Hank!

    I’ve dealt with many, many, many wild ducks and geese, and the one thing that I’ve yet to figure out is how to get super crispy skin on a Canvasback without over cooking it. I really don’t think it’s possible, but if you can figure it out then my hat is off to you.

  31. sam

    Congratulations! If you could do a Chinese style roast duck or goose that would be fantastic.

  32. jamie carlson

    That is really great news, I am certain it will be as incredible as, Hunt Gather Cook and I am already looking forward to the book tour and duck dinners. I would love to see a duck neck sausage using the odd bits as filling.

  33. Sara Thompson

    We’re fairly new to the whole world outside of beef, pork and chicken. I bought a butchered rabbit this summer because I want to get my own but I had no idea how to cook it. It’s not like my meat thermometer had a rabbit setting so I’m pretty sure I undercooked it which was okay. I had no idea if I had a good rabbit but we liked it. I asked the woman how to cook it and she threw out some recipes that pretty much were variations on how to cook it in cream of mushroom soup. I wanted to taste the rabbit so I would know if it was something we’d eat later. I know this is a story about a rabbit but I would feel the same way about a duck – how do I know I got a good one? What’s an easy way to cook the duck so I can taste the meat? Temperatures? Methods that are absolute no-nos? Things to look for as a beginning duck eater? Please hold my hand through the process because I’d like to try more meats so that we can start to grow and process our own but it’s intimidating.

  34. Suzanne Wilson

    I think cooks will find it very useful to discuss the different types of wild ducks and geese and how a cooking style may suit one over the other and juxtapose that against a domestic duck/goose. Always good to have a section on the best way to remove the feathers. Duck fat is wonderful so, a quickie on how to render and store duck/goose fat. I’d also do a chart on pairing duck/goose with fruits and spices. You may want to consider throwing some wine/beer pairings with your recipes!

  35. Casey@Good. Food. Stories.

    I cannot believe no one else has quoted Billy Madison to you yet, so let me be the first to say “that’s quack-tastic!” Seriously.

  36. Mark Coleman

    Maybe a section on things to avoid? I’m sure I’ve done things that caused my ducks to turn out less than tasty but never could figure out what went wrong. There must be a list of things that just don’t agree with duck, the “never, ever, ever do these”.

  37. Douglas Moran

    Ditto on cleaning methods. When to pluck vs skin, hanging time, charcuterie and appetizers.

    Plus, recipes for shovelers, coots, and the like

  38. Robert

    Lots of good comments here regarding specific recipes. I’ll just say that I’d like the book take into account the different settings in which readers might be cooking and different groups they might be cooking for. I think it would be great to have recipes ranging from those that are perfect for a dinner for two where plentiful time and correct equipment are at a premium and those recipes that are well suited to short timelines (and probably less well stocked kitchens/pantries) during an afternoon at the duck club when you’re feeding a larger grouop of folks who’ve been up since 4 a.m. (I’m thinking big pots, dutch ovens, gumbos, chilis, etc.). The latter group of recipes may fall into your “dead easy” category, but there are substantially worse things in life than a bowl (or two) of duck chili and a glass (or two) of bourbon after a day afield.

    Also – if you don’t work in old fashioned stone ground grits (think butter, stock, and heavy cream) as a bed on which to serve some duck somewhere, you’re missing something great!

  39. steelchef

    My congrats also. You are a very busy guy and we all appreciate what you share.
    I am up for at least 3 copies of your new book. One for me and the others will make excellent Christmas gifts.
    I have hunted ducks and geese for many years and the only way my family would eat these birds was to disguise the gamey/fishy flavour with heavy spices and aromatics.
    Over time we have learned to brine them thoroughly before preparing in any way
    I suggest you devote some space to where the birds are harvested, their habitat and migratory routes. Many of the critters native to our, (prairie) area live largely on grains while other, (migratory) species are big fish eaters. The taste difference is huge.
    The steam/roast or steam/smoke/roast methods have worked best for us. The fave around here is a Chinese inspired steamed and roasted bird, (duck or goose.) We add five-spice and other Asian aromatics to the brine which totally eliminates any of the gamey/fishy flavour.
    I like to accumulate the wings, (freeze them in vacuum) then have a big wing feast, usually around Christmas or New Years. Some of those goose wings are a complete meal. People have been known to forego Mass to attend this feast!

  40. Katie

    That’s so exciting! I love duck, but have always been intimidated about cooking it. Speaking for the novices out there, I would love to see a section on the super-basics of purchasing and preparing duck. What to look for in the supermarket? How to get it ready for cooking? What are the simplest methods of cooking, and what are the step-by-step techniques for it? What are the ways it can go wrong, and how can you tell it’s gone wrong?

    Congratulations to you and Holly. Looking forward to seeing the book!

  41. Joel

    Another vote for curing/charcuterie. Asian dishes would also be welcome.

  42. Danimal

    Hey Hank,

    Congrats, this is awesome! I’m really stoked, especially as I have a new Duck/Goose spot for this year’s season. Gonna be a delicious Fall! With regards to what I would like to see, I would say a mix of whole fowl recipes with parts (legs, breats, liver), along with different cooking modalities (hot grill, stovetop griddle, braised, smoked). I would say at most 2 sausage recipes, as there are tons of sausage books out there. Oh, and one last thing…you always have such cool main ingredients, if you can incorporate some of those seasonal awesome things (mushrooms, other wild goodies), but also give an alternative for those of us who live no where near California, (dried vs fresh morels) that would be awesome!

  43. Guy Balestrieri


    I have substituted a mix of Mallard, Teal, & Shoveler breast meat for your venison in your Venison Chili recipe to make my own Duck Chili that is a big hit on a cold morning in the Duck Blind. Another possible recipe idea for the book? I hope that your new book still gives the wonderful background information & history behind the recipes like your website does.

    I have a great Panko Crusted Sauteed Duck Breast Recipe topped with a Tomato, Basil, Bacon Balsamic Demi Glace that I modified from a Veal Liver recipe at restaurant I used to be GM at. Very simple. Take a Mallard Breast and tenderize with Meat tenderizer until pounded flat (like Veal Parmesan). Flour the tenderized breast, dip in beaten eggs, then cover in Panko Bread crumbs. Sauteed the breast until med-rare to rare (as with any wild duck do not over cook). In separate saute pan add 1/3 cup butter, Diced Tomatoes, Diced Basil,Minced Garlic and cook over high heat. Add three strips pre-cooked crispy bacon crumbled. Add 1/3 cup Veal Stock (Demi Glace preferably homemade)and 3 Tbs balsamic vinegar. Reduce heat to simmer for 5 minutes or until sauce is reduced. Top the Sauteed Duck Breast with the sauce and serve with Creamy Alfredo & Choice of Vegetable. Just another simple recipe idea.

  44. Erin

    My husband would like to know the correct procedure for field dressing the ducks/geese, removing the feathers and otherwise preparing them for cooking. Also, if you could include some primitive methods to cook them; ie, few supplies and maybe a wood fire.

  45. Frank Nelson

    I have quite a few books on the subject, the one thing none of them has though which you could offer is what you think of different ducks. Is there a particular breed which you feel lends it self to one recipe more than another and why? The why part is really important since without if we do not get the breed you mention or the species we are out of luck. Give me a why and I could make substitutes. One of the dishes I sort of made up in the UK with Mallards was confit served in a roasted red kabucha squash with a side of spinach. It was great and the hunter who got me the birds was quite happy. I am a huge fan of duck. If I can offer any resources let me know.

  46. amiddlinglife

    So excited as not only have I absolutely fallen in love with your blog, but I have been desperate to find a good duck and goose cookbook. [I’m currently wondering how to get my hands on hollyleaf redberry seeds to try to propagate for my garden.] In addition to all of the very many fantastic ideas already mentioned, I would add my vote for using gizzards, hearts, etc. I would also vote for various cured preparations that don’t require any additional pork fat. Maybe sausages where you use the neck skin as casing (read about it, but never found detailed directions or recipes.) I’m guessing that because of the nature of duck and goose fat that for most charcuterie, pork fat would be a natural complement, but I think it would add a lot to what is available elsewhere if you could do offer suggestions that don’t include pork. (I’ve read references to jewish charcuterie in france and italy, but can’t find actual guides/cookbooks.)

    I don’t suppose a page or two on duck and goose egg prep/differences would make sense . . .

  47. Diana Welsch

    French fries cooked in rendered duck fat.

  48. Harry


    I would like to see a few different recipies for odds and ends (hearts, gizzards, and as mentioned above a couple different recipes for pate–one with egg yolks in more of a custardy sort, like your liver creme caramel).

    Also, a good at-hope recipe for confit that doesn’t, like most cookbook recipes, call for a quart of duck fat.

    Congrats on the book. Can’t wait to read it.

  49. Rachel

    This book sounds excellent – how exciting for you!

    Three possible topics for you to cover:
    How to properly age and tenderize freshly-killed birds, when and when not to cook with the skin on, and your recommendations for dental repair after biting into birdshot hidden in the meat.

  50. brent

    I would like to be the first to buy your new book! I eat a lot of duck and cant wait to learn some new recipies. I would really like to see some grilling recipies. Keep up the great work.

  51. Mason Sieges

    Hank, congrats! I’m a huge fan of your site and your first book. How about an adaption of a regional Chinese dish along the lines of the Sichuan rabbit recipe (love it, works with woodchuck too) you posted? As an avid cook and hunter, your website is absolutely indispensable – keep up the good work!

  52. Ian



    A section on Charcuterie is a must!

    Some of the hunter standards like duckeroni, and duck sausages, but also the less common and a essay on substituting duck in other recipes would be excellent as well.

    Think about some butchery pages like Peterson (fish) or Keller (ad hoc) have for some of the techniques basics (whole bird, breasting) but also boning off to stuff and roast (a la wood duck stuffed with chesnuts and rice).

    Sections on wild vs domestic, the beauty of rare duck…

    and close my my heart, the other ducks! divers, sea ducks.

    Lastly consider some of the traditional canning (meat and offal) of course with your twist and updating…

    Very best,


  53. Steve

    There are only a handful of items I look for…easy, elegant, beautiful and delicious. Plenty of detail and photos. And please don’t forget appetizers.

  54. Clay Brunton

    What about that method where you blanch the duck and then blow it up to separate the skin from the meat, then roast it for a super crispy duck?

  55. chris

    Congrats, definitely looking forward to this one.

    I agree that butchery is a must as whole duck is definitely the way to go. Along those lines, I would include some equations of what to do with a duck or two. For example, my usual production is

    2 whole ducks, broken down

    2 breasts Prosciutto

    2 breasts cured and seared, I use this recipe:

    Render fat from scraps

    4 legs and thighs, confit in fat

    Stock from carcass

    Then I like to use that stock to make a cassoulet that includes the confit.

    Of course you also post up lots of recipes for necks, hearts, liver and other spare parts so those could be included in the equation too.

  56. Travis

    How about a section on dry aging ducks both wild and domestic.

  57. William

    I follow your blog pretty frequently and I own Hunt Gather Cook, I would like step by step breaking down the animals from feathers to breast, legs and roasts, and I think, as you said in your post that color photos are a must. As Bourdain says “good cook books are all about food porn”

  58. maeve

    duck ragu!

  59. Christian Mrosko

    Info on best field care and aging of birds along with best storage techniques.

    Any info on best methods for smoking.

    Section on most preferred cooking methods, maybe listed in order of preference.

  60. Brian

    Congrats on the deal. I look forward to another book tour.

    I would like to see a section and/or recipe notes indicating preparations for non-waterfowl lovers. I’m sure that there are plenty of other folks in my situation that like to eat waterfowl but have a spouse/children that think its awful. This isn’t about disguise, but more about identifying preparations that may be more acceptable to the disinclined. For example, thin slices of smoked goose can be used in a sandwich and are entirely passable as good roast beef. Jerky is another favorite.

    Another thing that I would like to see is more hunters plucking their birds and using the whole carcass rather than the “breast and dump” that the majority currently use. I think that instructions along with photos showing rough dry plucking followed by poultry wax would be really helpful for those folks. I would also include an appendix with links to where equipment and wax can be ordered online.

  61. Rose Godfrey

    I’d like to see recipes for what to do with duck legs beyond confit. In frustration one day, I threw a bunch of duck legs into a pan, set the oven on low, poured in some wine and butter and let it cook for…..a really long time. The meat was incredible. And it wasn’t confit. So if I could do that, I’m sure you could come up with something even more grand.

    Maybe a section on plucking/cleaning?

    And, strictly out of a desire to help, I want to let you know that we are available to come for dinner pretty much any time to test recipes. Pure charity on our part, of course 🙂

  62. Steve Van Ert

    Congratulations Hank! I hope you include a recipe or two that includes morels or other types of wild mushrooms. Hey, maybe I should include some of your recipes in my apps! A recipe section for “My Duck Log” and even for “My Mushroom Log” would be a nice touch! Good luck and happy eating. LOL!

  63. Kevin

    Looking forward to it!

    I’d like to see a few simple, “comfort food” recipes. I’d be nice to be able to crock pot a duck chili or a????, with the previous days take, while out hunting.

  64. Rob Knox

    Love the ideas above, especially about charcuterie. Would be great to read some killer taco, mole and other Latin American inspired ideas.

  65. Dan

    2013??? What the heck am I supposed to do about this season?!?!? Haha, I am very excited about this, thanks Hank!

  66. Dan

    Darn it, hit post too fast. I think it would be great to have a little discussion on ways to help out with funky ducks. Maybe Asian recipes? Sometimes in the fog a spoony can look like a lot of other things. I know that some Shovelers are ok but my experience has been mostly funky so I try and avoid them as much as possible. However, I refuse to throw them out; I killed it, I’m eating it.

  67. vin

    defiantly should include the charcuterie recipes… that’s actually how I first found your blog, looking for more interesting (ie, not the same ol’ recipes for peking or roast duck that are in most any cookbook) things to do with the ducks I am raising… the discovery that they are basically winged pork in how they can be used has got me exited about trying different ways of eating them…I really thought the duck hotdogs was an awesome idea…

  68. Tina

    Congratulations to you AND Holly! Her photography is awesome, so it’s great that her talents will be showcased in this book along with yours! Personally, I’m on the novice level with duck; I think I’ve only cooked one or two in the 30+ years I’ve been cooking, so I need all the basics I can get. I’ve never had the nerve to tackle cooking a goose, so I’m not even a novice there. I’m really looking forward to seeing the finished product!

  69. Matt

    Congrats, It would be nice to see how you treat your birds in every step; from the blind, to the cleaning, to the kitchen, to the table. Show us how to prepare it as simply as possible and then expand from that. My biggest gripe about opening a cookbook is never having all the ingredients so suggesting substitutions would be nice as well.

  70. Todd Baier

    Congratulations! The members of the Yellowstone Hunt Club are eagerly awaiting their copy!

    A previous commenter wrote about the ‘breast and dump’ technique. I believe that this happens because hunters lack the infrastructure to effectively deal with their take. I would like to see a complete explanation you ‘field to freezer/table’ process. What you do, how you do it, what exact products you use and where to get them. What would your ‘perfect’ set up be?

    I’m hoping that we will see you up in the North East corner of MT this October!


  71. Papa Whiskey

    Duck confit, canned duck and more on aging ducks and geese please.

  72. Federico

    Looking forward to buying the book. What I’d like to see is field dressing, butchering, roasting ducks and geese (both whole or crown separated from the legs) and using the meat reserving the skin for duck cracklings (which I make if I can and find delicious, much better than pork).

  73. Mike M

    I think a short section on side dishes for the duck recipes would be nice. A lot of recipes look really good but if you want to dress one into a larger meal then your thoughts about side dishes and even wine would be interesting.

    Good luck on the new book and I look forward to ordering a copy!

  74. Peter

    Wow, how many months ago was it we had lunch at the Auburn Ale House and you told me you had that book trying to wiggle its way through your system? Great that you are making it a reality, and I bet it sells like hot cakes. Cheers, and look forward to it!

  75. IF

    How about including a recipe on making vegan duck? It seems you should be able to forage some of the ingredients.

  76. Gary

    You always talk about eating “everything but the quack” – why not follow that mantra in prose? Using the feet for unctuous soup bases or tossed in wasabi or mustard (like they do here in China) as a cold appetizer, marinated tongues and all the other “quacky” bits they got. Oh, and ditto to everything else everyone else said (except maybe for the “vegan duck” guy ducks aren’t even vegans themselves).

    Also, i’ve always wondered just how many ducks it takes to get enough fat for making confit. I’ve usually had to resort to using lard. And maybe some warnings about duck guts and preparation – if you get a funky piece of rump (washed but still “annointed”) and use it for rendering it can both ruin the fat and ruin whatever you cook it in…

    I’m totally stoked!

  77. Gary

    Also – what about uses for all those feathers?

  78. Kathy

    how about a recipe for the best thing I ever ate for breakfast: duck confit biscuits and gravy.

  79. Jim

    Great news on the new book. Love HAC but this will be aweosme as Im principally a Duck Hunter.
    I think a few good basic recipe types that cover the principal methods, bake broil stew etc would give folks a good baseline. Especially if you can point out common mistakes that detract from the end result. Beyond that I would say providing some variations on these themes to keep the menu varied.
    To me and perhaps others it would be huge if you had some “camp recipes”
    for those situations when at camp lots of ducks and few extras.
    Really looking forward to it, Best of luck!

  80. Jessi

    Duck Season is just a few short month away, this book cannot come soon enough!

    I too would like emphasis on using the whole duck instead of the “breast and dump” technique with photos or at least good drawings! A wild duck recipe guaranteed to win over those new to game meat would be great.

  81. Dan Lewis

    One thing I like to do with Mallard or Pintail is to fillet the breast meat off the bone, soak it briefly (1/2 hour) in Soy Vay Hoisin Garlic Sauce, and grill it hot and fast. Serve rare to medium rare with more sauce for dipping. Great for tailgate grilling at the motel near the refuge!

  82. robin temoin

    I have 2 stellar recipies to share with you for duck/goose–if you decide that they are worthy of inclusion in your book, how do the credits work? Let me know……………….

  83. cougmantx

    …nothing to add…just can’t wait for the book to come out! Congratulations on the book deal!

  84. ryan goodwin

    Maybe do a thing or two with the liver? I’ll be looking forward to the next book.

  85. Krystal

    Very exciting!! Good luck with the deadline but I’m happy to hear the wait won’t be forever!

    I love many of these suggestions (international recipes, a section on what to do with different types of ducks and geese and how they all differ). I’d really love some specific info on what to do with the whole Canada goose. Same goes for “shot-up”. Exactly how to process and use those birds.

    A lot of the information is already on the site, but still a lot to sort through. I have access to wild duck/goose but am still a little stymied about exactly where to begin. Do I render the fat? Sear the breast? I’d like to see “options” for what to with whole birds.

    Also, I’d like to a see a section on equipment suggestions – what’s worth it to invest in for different levels of cooking – newbie through advanced. Sous-vide, sausage stuffer, vacuum sealer, etc. It’s a lot to take on at once.

  86. Michael Salomone

    I have been making duck and goose jerky that has been outstanding!
    Any recipes you could include for that type of approach would be a great additional use for waterfowl. Can not wait to see what all you come up with, thanks!

  87. James

    I think a section on “wild” ducks and what is best for different species (wood-ducks, mallards, teal, etc) would really resonate with your “hunter” readers.

    Also, I grew up with DUCK GUMBO (kinda of a cajun flare) in the house all winter long which is way more than just a stew. If you have something like that, it could be a hit.

    And you can never go wrong with marinating your harvested duck breast in an Italian dressing for a day or two, wrapping it in bacon, and throwing it on the grill for just a few minutes!

  88. Magdalena

    Congrats Hank! Congrats Holly! 🙂

    I second the idea of instructions to clean and pluck, and I’d love a recipe for liver or pate.

  89. chris fuller

    I would love to learn how to cook a wild goose that doesn’t taste like shoe leather. I have not been too successful in the past.

    Goose pot pie was an excellent way to fix it!

  90. NeilV


    How to pluck ducks. Possibly even reviews of available duck plucking machines.

    Is there anything to do with wild duck legs? I would like to know how to breast out a Mallard and but have a quick way to remove the legs and do something useful with them.

    Proper storage in the freezer

    Side dishes — I would like a good wild rice recipe or two, or three.

    Stir fries. (tried some things, and there is potential, but I’ve not quite nailed it)

    Smoked/grilled ducks/geese and salads made with the result.

    Gumbos. (I’ve got a good one, but would like some options)

    Sausages, confit with wild duck/geese, terrines.

    Is it possible to make coots edible? (I hate to see people shoot coots and leave them in the field.)

    (Just found this blog, and its great. Going to order your book.)

  91. Terry Morofsky

    Duck Pot Stickers

    Pork Italian sausage. I use 50% Duck/Sausage
    Onions …green (4) Diced
    Sesame Oil
    Peanut Oil
    Cabbage strips.
    Chinese pot stickers or dumplings
    Chicken broth

    Cut the duck into very small pieces and cook slightly with a little Sesame oil. Set aside, Then do the sausage (out of the skins), add the green onions. Ginger too. Then add it all together. Let in rest before mixing. I use a food processor, Grind it all into a paste, add the Cabbage, in small pieces.

    When it’s cool. Build the pot stickers. don’t over stuff.
    Fry with a very little amount of Peanut Oil until brown on each side, When they are done add about three table spoons of chicken broth to the pan and cover. This will steam them..

    Dip them in Soy and hot mustard , wash down with beer.

    My hunting buddy’s love them.


  92. Megakarl

    I’d really like to know your methods for harvesting fat from wild ducks. Being more lean than their farm raised cousins, I’m wondering if you have tips and tricks for getting the most fat per duck. Duck fat is so great for so many kinds of cooking, it would be nice to get a full supply every duck season.

    Also, one of my favorite meals I’ve ever had is the duck confit hash and eggs from longman and eagle in chicago. Duck is such a wonderful but often ignored breakfast meat, it would be terriffic to have your takes on how to wake up with a nice meal of duck!!

    Great book and great blog

  93. Kelly Jablinskey

    Pekin duck for sure! Maybe even a pekin goose recipe, Anthony Bourdain had a pekin goose on an episode of his show that he said was one of the best things he ever ate. Ive never been able to find a recipe for it. Also maybe some how to build your own plucking machine info. I raise my own chickens and built a plucker with the help of the whizbang plucker book and disscussion forum both run by Herrick Kimball. I think a variation on his plucker design would be greatly beneficial to waterfowlers.

  94. Fred A. Rowe

    Hi Hank,

    Found your blog a few years back and love the recipes. Agree with everything that has been said. Tail to beak cooking would be great. Not as much about how to get the ducks, but what to do with them once you have them in hand. Definitely interested in how to store and preserve them. As a fly tier would love to see a section on how to handle the feathers for use in tying flies, art, etc.

    Tight Lines … Fred
    Sierra Bright Dot Guide Service
    Fly Fishing Specialist

  95. Andrew

    Three things come to mind: Firstly, the migratory bird patterns, and how it affects the animals (give people some appreciation to the birds, gavage, and why we have north american laws protecting these animals), secondly, the many many beautiful uses of duck fat (who needs butter really?), and lastly, you got up before the sun, spent all day freezing your but off, bagged a few beauties, feathered, butchered, your exhausted cold and miserable, maybe still in camp, what do you make to revive the spirit?

  96. Kevin

    Definitely how to de-feather, clean the duck and proper handling of the carcass. Smoking would be nice also. There are hunting books, there are recipe books, your blog fills the niche in between. Consider me a sure sale no matter the format. I bought your first book before i found your blog…

  97. fishguy

    Find a way to really articulate what happens to the quality of wild duck when it is overcooked!

  98. Adrian

    I would like to see some info on duck stock. A good guide to using duck fat. Wild duck fat. Also a few tips on using the legs and other parts.
    I have a few good tips and pics if you need any. Even fried cinnamon duck.

    Adrian Smith

  99. Tom Dickson

    Hi, Hank:

    Feel free to use this great recipe for “Kingman Duck” that I included in this article.

    I’ve given this advice in person to dozens of duck hunters over the years, and every one comes back and says it’s the best way to cook duck. And it’s so easy and fast. Since I wrote this, I’ve made a slight alteration to the recipe: Before placing the duck on the grill, make deep a slice deep into breast along each side of the breastbone. This will ensure more even cooking into the breast and prevent having to char the legs while getting the breast to medium rare.

    Also, you might mention that cold Kingman Duck the next day for lunch is the single best game meal on the planet. Best of all are the cold grilled duck ribs. Tiny, but scrumptious.

  100. Marty

    Love the website. Just found it about a month ago…

    I love the whole duck cooking methods, but would love a few quick/easy recipes, when you don’t have time to be in the kitchen for a long time.
    On the grill, or on the stove. Even though I pluck most of my birds there are days I breast them, so some fillets or whole breast recipes would be nice.

    Someone also mentioned some crock pot recipes. That would be cool too.

    Looking forward to the book.


  101. just ducky « Culinaria Eugenius

    […] coming out with a new cookbook for duck and geese, much to the delight of us all. You can read more about it at his award-winning blog, Hunter Angler Gardener […]

  102. Dean Eggers

    Hi Hank and Holly!
    Coincidently, I initially happened onto your website when I googled “how to smoke a duck / goose”! (fyi, I purchased a whole “processed” duck at the local grocery chain but have yet to smoke it). Regardless, your website is awesome!! It has opened up the doors to information and trying new foods (e.g I want to try your grilled octopus and smoked salmon deviled eggs)! And now that we have a Whole foods store in our metro, it will be easier to obtain recipe items that our “routine” grocery chains don’t carry. Regarding book content, my personal interest (novice chef) would be:
    – smoked duck / goose;
    – crock pot duck / goose;
    – casseroles (eg. duck / goose, wild rice, mushrooms)
    – sauteed recipes;
    – soups / stews.
    Also, being empty-nesters, any advice / tips on vacuum-sealing & freezing duck / goose related meals that may be unique, specific to duck / goose meat?
    Thank you!
    Best regards,
    Dean, in Iowa.

  103. Jen Erwin

    That’s awesome Hank! Congratulations!

  104. Adam Pavek


    I think there are two general thoughts out there that people have; I want to get gourmet or I want to get the stuff out of my freezer. My suggestions: smoked duck or goose, dry cured goose or duck, pan seared duck, schnitzel, sausage. Go heavy on the technique by covering all the situations and dependencies. (it’s a windy day, 45 degrees and you want to smoke 5 ducks…Here is what you do to make a good product) Having a few hearty goose stew recipies would be useful too. I’m good on how to wrap meat in bacon so you can leave that out for me.

    Good luck and have fun.
    Adam Pavek,

  105. sarah kobeski

    i love the idea of a duck cookbook! as a skilled real/traditional food cook, i would love a recipe book with variety. pretty much anyone can figure out how to make a stew for example, but one can not rely solely on this recipe to utilize a freezer full of fowl (but this in no means that this recipe should be excluded). having said this, i enjoy recipes that utilize simple ingredients to highlight the seasons (my absolute favorite cookbooks are organized by season). the ingredients don’t always have to be generic/readily available, but it is helpful to have a generous selection of recipes that can be made with pantry items or a simple dash to the store. i know that your finished product will be practical and beautiful, can’t wait to see it.

    blessings on your efforts,

    Sarah Kobeski

  106. Mark Thompson

    Duck gumbo please…It’s been our family specialty all my life, and I’d love to see your take on it. Especially interesting would be how/if you’d use duck fat for the roux

    Also, generally the use of duck hearts.

    Can’t wait to see the finished product.

  107. Jessie B

    I found your site while looking up lacto-fermented pickle recipes & then saw you had a mention of my most favoritest meat in the world, duck. I think all the comments are great suggestions, but I’d love to see a mention about selecting duck and maybe a word or two about folks who can’t hunt for their own duck, thinking about the duck ethically. I mean, look for a duck that’s been raised in an ethical environment, one that’s not forcefed or treated as per the norm in industrial farming. The difference is in the cost, you will pay more, but the taste is far superior. Also, folks should NOT ASSUME that if they get their duck from a place like Whole Foods, it’s been raised and processed in an ethical manner. I purchased a goose and a duck at WF maybe 2 years ago–my first foray into the amazing world of roast goose & roast duck. After paying maybe a quarter of what I pay for rent a month, I expected beautiful looking birds. They were not. There were serious bruising– both from the processing after slaughter, and healed injuries that were done while the birds were alive. They both had not been properly plucked and I wound up having to do that myself. Last year, I did more research, found a farm in California, and while I paid more for the ducks in shipping, I got some of the best duck I’ve ever tasted in my life. I also got the knowledge of speaking to the woman who raised and slaughtered those birds. There aren’t many sustainable goose or duck farms in the US, but it’s worth the effort to find them instead of getting a duck from the store, even a store like Whole Foods, that may not have even been raised in the US. Looking forward to reading your book! Thanks

  108. Brianna

    I would really love to see advise/technique on plucking and processing your own birds. I know quite a few people who hunt, but have little knowldge or grace on how to pluck and process properlly to end up with a presentable roasting bird. The result is knarled/damaged meat and broken bones. Information on how to process wild birds correctly is difficult to find, and a necessary skill when hunting/cooking any wild game.
    Thanks in advance

  109. Paul Correa

    First: awesome!
    Second, my druthers:
    Something simple and fool proof for Canadian geese.
    More marinades and sauces for duck.

  110. Cynthia

    For the non-hunter, urban dweller (Oakland), where to get pre-cleaned duck/goose that is ethically sourced. Also, I’m interested in both holiday cooking (roast goose) and every day meals beyond duck confit – like duck ragout, braised duck, stuffed duck breasts, duck liver etc. I’d like to know how to deal with all the fat practically. Yes, it’s great in eggs, but it isn’t healthy to eat every day, and there is so much of it. I assume I have to compost it, but I’m not sure if it can go in the garden instead, or will that just draw skunks and raccoons? Can it go down the drain or is that bad like bacon fat?

    Finally, please don’t skimp on nutritional information either (pros and cons). Goose and duck are less familiar to many home cooks.

    PS, duck/goose/bison are interesting to me neither as “gourmet” nor because I have too many from hunting trips, but because they are a much more sustainable protein than much of what is consumed here. I am mostly veg, but I need to eat more protein.

    Good luck with the book!

  111. Andi Houston


    I would love to see more about saving and using the fat from ducks and geese. Confit, clarifying & rendering duck fat, and how it can be used.

    Also, I have heard that sausage made from duck is beyond fantastic because it has a similar fat: muscle ratio as pork. I would love to see some sausage recipes!

  112. Ann

    Would love to see some recipes for smoking and curing meats, particularly duck and geese and for making loose sausage from duck and/or geese.

  113. Clay Nordlum

    I love the idea of a duck/goose cookbook. I found your site while looking for pickled herring recipes this spring and I was just on your site reading about hanging pheasant, I was wondering if I should do that with my ptarmigan…??? still not sure. But be sure to add that in your book. I hang my caribou at least a week (depending on weather conditions) and normally do my birds also, my wife doesn’t think its a good idea (for birds) so now I’ll have some scientific proof. Thank you!! We do a goose in the ground at our spring bird hunting camp, delish! So please be sure to add some recipes we can use in the field. I’m looking forward to the book.
    Thanks for the good recipes!
    Clay Nordlum
    Kotzebue, Alaska

  114. Seth Gallagher

    I cant wait for the new book i just got back from a week in ND for upland/waterfowl, grabbed my trusty copy of “Hunt, Gather, Cook” & was disappointed to find only 2 duck recipes. while i love the idea of plucking, it just was not feasible on the trip to do it, (less time plucking = more time hunting) so i would like to see recipes that would be good for breasts (various sauces/cooking techniques etc). If i get into some ducks closer to home i’d like to pluck and roast so some info on that would be good. (HGC cover plucking pretty well). The last request would be some discussion of food safety regarding the doneness of fowl, i cant convince my hunting friends that pink is okay, they say no blood in wild game period…

  115. glenn

    One of the things I’m having a hard time finding is offal recipes including beak to tail.asian things like duck tongues and feet,processing intestines for sausages.maybe include some classical dishes as well.pate recipes are sometimes hard to come by,make sure to use plenty of brandy or cognac.

  116. Peter Bregman

    I would love to see a number of simple and fast preparations (ones that could even be done at a campsite) in addition to the more intensive (peking, confit, etc). Another thing to consider (and something I would appreciate a lot) would be the inclusion of some other game birds. Throwing in a few pheasant, quail, snipe, and grouse recipes would make for a very well rounded book on the “darker meat” birds.

  117. Chris


    I want to thank you again for your field trips and am looking forward to more of them. I purchased “Afield” by your friend Jesse Griffiths based on your recommendation and found it to be awesome.

    My inexperienced friends who duck hunt with me in the Bay Area and San Joaquin Delta area tend to keep shooting “spoonies” in their excitement before I could tell them to hold off. For the life of me finding a way to prepare that bird is a tough one.

    Good luck on your new endeaver and I can not wait to read it.

  118. Mike T.


    I like what you said, asking about what techniques to put in the book. That’s good; it’s the difference between giving a man a fish and teaching him to fish.

    Off the top of my head, I’d like to read a book that took a duck from cradle to grave, so to speak, and from bigger to smaller. In outline form:

    I. Introduction: Meet the Duck
    A. Duck Breeds
    B. Domestic vs. Wild
    C. Hunting and processing

    II. The Sum Of Its Parts: Whole Duck
    A. Stuffing and roasting
    B. Whole peking duck (properly. All three days or whatever it takes.)
    C. What else can you do with a whole duck?

    III. Things Fall Apart: Breaking It Down
    A. Butchering a duck (Save the squiggly bits! Neck, head, excess fat, etc)
    B. Duck, Part I: The Breast
    C. Duck, Part II: The Legs
    D. Duck, Part III: The Carcass (stock, baby, stock!)

    IV. Breaking It Down Further
    A. Rendering fat and gribenes
    B. Duck Sausage (or, Use That Neck)
    C. Pate and terrines, oh my! – What to do with all the other bits

    And so on. Mix new recipes with classics (I expect to see canard a l’orange, sliced seared duck breast on a salad, duck leg confit, etc), but use them throughout to illustrate what to do at each point.

    So, from start to finish, you’ve taken a duck, cleaned and dressed it, dealt with it whole, broken it down into parts, dealt with those parts, broken it down further, and dealt with the rest of the parts. By this point, there should be nothing left of the duck except very satisfied diners.

    Hope this helps – can’t wait to read it!

  119. Chris

    Hey Hank,

    I am thinking you will need a few taste testers when you crank out the duck/goose dishes out of your test kitchen. I gladly offer my palate for critiquing purposes. .

  120. Nick


    I think it would be useful to have a detailed description on how to pluck and gut a goose. Most guides do one of two things:

    1) explain how to take the breast
    2) tell you that plucking/cleaning a goose is done the same way as a duck

    I’d like to know how to get the goose to a state where it can be roasted and served the same way you would a turkey or chicken.



  121. SU SU

    Dear Hank,

    It would be great if there could be recipes that cooked the whole duck/goose rather than just parts (breasts, thighs). I think Mike T.’s outline is a great one. Oh, also it would be good to have some recipes on specifically on how to cook/bake with duck eggs.

    Thanks! All the best with the schedule. Awaiting your book eagerly.

    Su Su

  122. glenn

    Oh and i forgot metzer farms out in you neck of the woods has some great resources for waterfowl.

  123. Ken W

    Could you possibly do some Dutch Oven recipes that us fellow hunters can use in camp?

    I would also like to see some ideas for the grill.


  124. Ken W

    As an additional request, can you comment or describe the aging of ducks and geese prior to cooking.

    thanks again
    Ken W.

  125. Kevin Kossowan

    CAN’T WAIT to read it. Congrats, my friend.

  126. Pat H

    any recipes or techniques that allow a crispy skin without overcoking wild ducks would be great. Is there any way to do that with a whole bird?

    Also best ways to smoke a whole duck for presentation and flavor? Always trying to do better there.

  127. Chris

    Hi Hank–
    This may be tangential to the theme but I keep chickens for eggs and have thought about getting ducks. I’m not sure if there is an easy, everyday use for duck eggs though. Some say they can be used in baking, but not with the same ubiquity as chicken eggs. What is your opinion? Perhaps a small section on the five best uses/preparations for duck eggs?
    Denver, CO

  128. eric

    2 of my favorites

    -duck pot stickers: a great way to use all parts of the duck, sauce made with duck stock, soy, garlic chili paste, ginger

    -duck fried rice

  129. Chase

    Two words…Duck Bombs. Cut up a duck breast into 3,4,5,6 pieces, lay out some bacon strips add one piece of duck (or goose), a chunk of cream cheese, a slice CANDIED JALAPEÑO (a regular fresh cut jalapeño will work)…wrap it in the bacon, toothpick it. Grill until the bacon is cooked. While you let them cool for about 5 min, prepare yourself to be amazed.

  130. Karen

    Hey Hank-
    Found your blog while looking up chuckar recipes. Thank God and DOG someone is addressing game in a new way- especially duck! Thank you!!

    Ive cooked duck for years as my husband keeps packing the freezer- Go Matt Go! but with all the duck he hunts he almost always breasts them out… so

    1. Its important to include something about wild fowl w/o skin and the protective searing fat and skin being absent whether with wild or domestics-

    2. Please add accompany-ments and sauces that are non grain based- (think paleo),some of these I hope will be the fantastic taste sensations that happen with food combinations -especially with wine…

    Loved the outline that Mike T provided (Mike T. October 29, 2012 at 3:56 pm | Permalink )as I miss out on all those special bits and hope the info in the book will inspire me to save the rest of the carcass from the trash bin-

    I really look forward to seeing the final product
    Happy writing! and best wishes,


  131. Nate

    Definitely some duck blind recipes; Some easy, take with you breakfast items… If you don’t hunt them, you won’t have any WILD duck.

    I’d like info on how to use more of the duck. I always work so hard for them as a hunter and want to know how to use everything from beak to butt. Dried duck foot dog treats, what can I use feathers for, the tongue, bill, anything and everything.

    Maybe some recipes for those of us that are still out hunting the ducks. Some simple techniques for making ducks and geese really well on a simple grill or cast iron skillet while we’re still at camp and need to feed today’s full strap to 5 hungry guys who just slung decoys a mile and a half.

    Enough for now. Got to check the duck and goose jerky in the dehydrator! Great recipe!

  132. Kelly

    I ran across your site looking for a Dutch Oven duck recipe. We have limited space for cooking as we are just beginning our Farmstead…more like perpetual camping:)
    My plan is to cook a wild goose in my Dutch Oven over an open fire for Christmas dinner. If you still need input, I’ll let you know how it goes.
    Looking forward toyour end product!

  133. Jean

    spices for duck sausage
    chinese style duck sausage
    Is there such a thing as duck tartare?

    Bless your fine efforts. I think/hope this will be a work of joy for you.

  134. George Powell

    I am excited to hear that there will be a cook book for waterfowl of this caliber. An introductory chapter about the history of waterfowling and the market hunting days and the prices being paid for the dish in the metropolitan areas would be really cool. It will also help people respect and appreciate the true value of what they have an opportunity to cook.

    The duck sausage is my favorite and must be included, And other ways to use the hearts livers and gizzards.

    When you are on your book tour come on by Virginia Beach.

    Looking forward to it.

  135. John

    I would love a duck pate’ recipe. I’d make a big batch and give it as Christmas presents.

  136. chascates

    Greetings from Central Texas, I hope you and Jesse Griffiths race each other to come out with a new book each year! I used to work for an Austin charcutier and was pretty amazed to discover I could learn to make duck bacon and pastrami as well as a batch of duck fat. i.e., Liquid Gold. I think most amateur cooks like multi-step photos to reassure them of the what things should look like and give them a visual reference for what’s involved.
    I’m also interested in the techniques and recipes of someone like Kate Hill who does the classics. I read someone say of her “there is no duck alive who doesn’t pray for her demise!”

    Duck. It’s what’s for dinner.

  137. John Strocchio

    1. ¡Pâté! ¡Pâté! ¡Pâté! !PÂ-TÉÉÉÉY! My girl likes to pâté all the time, pâté all the time, pâté all the ti-ime.

    When considering the best parts of tasty, fatty animals such as waterfowl and swine, it always comes back to the fat and the liver. Put ’em together and what do you got? Lovely meat butter that should be included, in small amounts, in everybody’s lunchbox or breakfast toast all winter long forever.

    Duck Liver Moussette at one of my favorite supermarkets…

    Making a quality moussette in the kitchen, with wild or beyond organic ingredients, with my 5 year-old hunting & mushrooming buddy/garden helper/ egg-whisking specialist…
    Priceless.- But I need a killer recipe for it.

    What if the foie is not trés gras pas, but healthy?

    2. Rendering, storing, using waterfowl fats.

    3. Is there a biodynamic use for the feathers or any other bits we don’t eat?

    4. Feet in general. I lived in Taiwan for a bit, but never tried the Night Market chicken feet. Now of course, after learning to appreciate properly-cooked cartilage and tendons, I regret it. Any duck or goose foot recipes out there? Are they good?

    5. Waterfowl and Mushrooms- wild when possible, yummy and clean when not.

    6. Tongue. I’m thinking of a classic Chinese recipe for duck tongue.

  138. jwhite

    I would love to see a recipe on homemade bratwurst. We make a lot of goose brats, and have varied how much pork and different store bought seasoning mixes. This is a great way to utilize a lot of goose meat, and great for having smoked brats for trips/scouting as well as for the grill.
    I would also like to see some recipes with your style for canning and corning.

  139. Mike Lum

    If you’ve not tried it, deep frying is an amazing way to do whole ducks and geese outside of roasting. Someone (maybe you) may have mentioned it already but I didn’t read through all comments carefully. I generally inject a marinade of some sort….white wine, fresh orange juice, fresh shaved ginger, black pepper, garlic, little butter (etc, etc)…simmered, strained, cooled and injected. Leave this overnight. Make up a rub….I like a bit of brown sugar, cinnamon, ground chilies, kosher salt, a bit of fresh ground cumin (love this rub for smoking too). Rub bird inside and out and let sit to room temp. deep fry at 350 until med rare (rare). A mallard sized duck generally takes about 8-10 mins, a goose 15-20. Instant read thermometer is helpful. This is a fantastic way to do whole geese…..tender, juicy, quick cooking and done outside….no need to smoke up the house…just don’t burn down the garage. Lots of possible flavor riffs here.

  140. Clifton Lemon

    Dude- killa concept- a whole book on duck. I ‘ll buy a box of them and hand them out to friends. I’m someone, fortunately, with the problem of what to do w a freezer full of waterfowl. Many great comments above, I’ll add my own at risk of repeating.

    Did not see you nor Holly at Delevan this year. Charlie told me she was buggin cause Delevan was way off this year. Charlie avoided it evidently and spent the season up at Clear Lake. Hope he got his birds. I didn’t hunt there much at all cause it was a crap season. I managed a limit in Grand Central closing Wed, and another limit of mallards early in the season, but that was about it for anything serious. Next season has to be better!

    Things I’m interested in duckwise:

    More charcuterie recipes- your rilletes recipe is a standby, and I love doing something different with the legs, as they are so different from breast meat.

    But I’ like to see more pate recipes, especially liver & other parts. Just beginning to explore this. MOusettes, stuff like that- this is kinda wide open

    More on stocks-

    More on hunting- I’m torn about this, as I don’t want more competition out there from people who don’t know what they’re doing, but we really do need to do a lot of hunter ed if we expect to have any rights in the future as society urbanizes and people forget what guns are really for. More about the history of hunting in NorCal and the relationship between rice farming and duck populations.

    Photos of how to pick, breast, break down, etc. Also pix of the wax method. turns out wax is now hella expensive and messy, but anything that makes my life easy on Sunday night after shooting a buttload of birds ll weekend is going to be pretty interesting. I’ve been getting my birds picked at John Vaca’s in Colusa whenever I can just to save time – worth every red cent that is.

    How about your take on cassoulet? It’s not the hardest thing in the world to figure out, and it’s another good use of duck legs.

    I’d like to see something on the crossover between wild and domestic ducks. I see a few “half breeds” when fishing on the Sac or other rivers now and then, and I always wonder how that works. I was in France a few years ago, in Burgundy, and went into a hardware store for something- I ended up buying jar of pate that had a picture of a mallard on the label- just like the greenheads we shoot. I know pig breeders often let the wild boars jump the fence to keep the pig gene pool healthy- do duck breeders do that?

    Speaking of deep frying, per the last comment, a duck hunting buddy of mine got pretty ecstatic the other day over his chicken fried mallard- that might be worth a look.

    Duck bacon- Hell Yeah!

    How about a duck boudin blanc with wild rice? I’m experimenting with these now- works pretty well with boar. (Actually pheasant boudin blanc would really be superb)

    Duck jerky?

    Well sorry for the randomness- hope this helps. Can’t wait to get the book!

  141. Clifton Lemon

    Whoa- I just a few minutes ago learned a (literally really) bitter lesson.- Started to make some pate with the collected livers of many birds, including a nice fat speck. Then I noticed the little black sacs attached to some of the livers. When I clean my birds, I detach them, but livers are difficult to keep whole, and this is critical. When other people pick my birds for me, they evidently didn’t remove these, and they’re filled with heinous bitter bile! It ruined the whole batch- I had to throw it out. Disaster. So make sure to show how to process livers in the book!!!

  142. Lightly

    I’d love to see some recipes for Muscovy ducks.
    I’ve a little flock here and I cull the males. I saute the breasts rather rare (once with an incredibly delicious cherry sauce, wow…!) but the legs are so tough, I usually simply slow cook them and use the meat in various ways.
    I’ve gifted and sold the meat to folks, who nearly always, over cook the breasts, and undercook the legs. And are frustrated by how it comes out. (Despite my warnings and recommendations… 2 ruined Christmas dinner thus far!)
    I’d love some great recipes to add to my skills, and to recommend to these folks.
    I love your recipes and your website is lovely. One of my most frequent go-to’s for cooking.
    Thank you!


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