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

  1. 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!

  2. Ian

    Hank,

    Congrats!

    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,

    Ian

  3. 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.

  4. 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?

  5. 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:

    http://lacucinaitalianamagazine.com/recipe/tangerine_tart_and_marinated_duck

    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.

  6. Travis

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

  7. 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”

  8. maeve

    duck ragu!

  9. 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.

  10. 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.

  11. 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 :)

  12. 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!

  13. 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.

  14. Rob Knox

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

  15. Dan

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

  16. 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.

  17. 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…

  18. 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!

  19. 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.

  20. Todd Baier

    Hank,
    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!

    Todd

  21. Papa Whiskey

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

  22. 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).

  23. 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!

  24. 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!

  25. IF

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

  26. 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!

  27. Gary

    Also – what about uses for all those feathers?

  28. Kathy

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

  29. 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!
    Jim

  30. 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.

  31. 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!

  32. 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……………….

  33. cougmantx

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

  34. ryan goodwin

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

  35. 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.

  36. 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!

  37. 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!

  38. 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.

  39. 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!

  40. NeilV

    Wishlist/Brainstorm

    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.)

  41. Terry Morofsky

    Duck Pot Stickers

    Ginger….
    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.

    Enjoy

  42. 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

  43. 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.

  44. 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

  45. 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?

  46. 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…

  47. fishguy

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

  48. 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
    Mississippi

  49. Tom Dickson

    Hi, Hank:

    Feel free to use this great recipe for “Kingman Duck” that I included in this article.
    http://fwp.mt.gov/mtoutdoors/HTML/articles/2005/DuckCuisine.htm

    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.

  50. 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.

    Marty

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