Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
Ducks and Geese
A Spanish goose recipe where you slow-cook the goose, shred the meat and serve it with lots of lemon. A great recipe for snow geese or Canada geese.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter.
If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
Cabbage leaves stuffed with wild duck, bread and herbs, then simmered in a light tomato sauce.
Easy to make, lip-smacking teriyaki duck legs, finished on the grill. The trick is to braise the duck or, in this case specklebelly goose legs, until they’re tender, then get them sticky and charred over coals.
We are taking the show to Arkansas! My annual duck hunt and cooking school will be near Stuttgart, Arkansas this January. I’ll be working with Coastal Wings Outfitters again, and we’ll be hunting, cooking and learning how to eat everything but the quack.
There is a problem with smoked duck: You have spent all this time to smoke a duck or goose, but most of the best meat is in the breast. After you eat that, what then? Make this soup. It makes the best use of the leftovers and is easy to make.