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Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.
This is a classic Chinese stir fry with easy-to-find ingredients that I make with wild duck or goose — specifically snow geese, sea ducks or divers. Yes, you can eat them and in this recipe you’d never know they’re not “good ducks.”
Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.
This is a venerable dish, one of the great classics of French cuisine. Napoleon could have eaten this, as could Victor Hugo, Camus or Charles de Gaulle. Escoffier certainly ate salmis, and my recipe is based on his.
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this dish back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I look […]
Wood ducks are both beautiful and tasty; and if you know much about them, you know they love acorns above all else. So I felt I needed to make a wood duck recipe that highlighted that. Wood duck, with acorn dumplings and a winter salsa.
Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn’t smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.
How to roast a duck so that you get crispy skin and meat that isn’t horribly overcooked. There are nuances to this, so read on. Oh, and sorry: This only works with wild ducks.