Wild Duck or Goose Jerky
Who doesn’t love jerky? Good jerky – dry but not brittle, spicy but not overpowering – is God’s gift to road food. Once made, this wild duck jerky will keep for months.
Greek Preserved Quail
The Greek way to preserve quail is a cousin to confit, and results in a tender, silky bird that is spectacular served with pickles, bread and ouzo.
Wild Duck Hot Dogs
I didn’t set out to make a wild duck hot dog. All I wanted to do was make an all-duck sausage, and that means you need to emulsify it, like a hot dog. Who knew my spice mix was the secret of hot dogs?
How to Make Guanciale
Guanciale is like bacon or pancetta, only better: It’s made from the jowl of a hog, not its belly. And, like most charcuterie, what kind of hog you get your jowls from makes all the difference.
Azorean Linguica Stew
A hearty stew with homemade linguica, white beans and real Portuguese cabbage inspired by the caldo verde eaten in the Azores.
Portuguese Linguica Sausages
I live in California’s Central Valley, home to one of the nation’s largest Portuguese-American communities. Linguica is their national sausage, and I thought it high time I made some.
Sichuan Bacon
And you thought bacon was a Western thing, didn’t you? Not so. In fact, this Chinese bacon might be my favorite style yet…
Pig Butchering at Sportsmen’s Expo Friday
Wanted to pick up some tips on how to butcher a pig? Or how to get more out of your wild game? Come to the Sportsmen’s Expo in Sacramento this weekend, where I’ll be doing demos.
Sea Ducking in San Francisco
A duck hunting trip on the San Francisco Bay was radically different from the sort of duck hunting we normally do. But it was a thrilling experience matched by the challenge of cooking sea ducks.
Cooking My Goose
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.
