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Finding the Forgotten Feast

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French Recipes

I learned French cuisine early on in my cooking career, so there are more than 60 French recipes for fish, seafood, wild game, edible wild plants and mushrooms here on Hunter Angler Gardener Cook.

Slices of duck terrine on a cutting board with leaves of frisee.

French recipes find their way into the cuisines of many other nations, largely because for a long time, French cuisine was considered the greatest in the world.

A great many of the techniques in classic French cooking are still used today, often reimagined for modern times, but using the same bedrock skills, like making a consommé, or rillettes, or a terrine.

Fish, game and edible wild plants and mushrooms are featured in a lot of French recipes -- which is why you'll find more than 60 recipes here.

There's everything from 40 clove garlic pheasant, to a basic rillettes recipe, to classics like coq au vin made with grouse or pheasant, to duck a l'orange and a sexy chanterelle soup.

The Latest

Slices of duck terrine on a cutting board with leaves of frisee.

Duck Terrine

By Hank Shaw on March 4, 2022, Updated May 25, 2022 - Leave a Comment

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother in the first place? Because terrines are the pinnacle of ground meat dishes, and can include all kinds of interesting bits inside. A terrine is essentially a firm pâté with something inside it. Either way, it

Read More about Duck Terrine

Squares fo glace de viande on a plate.

French Glace de Viande

By Hank Shaw on February 11, 2022, Updated May 2, 2022 - 3 Comments

How to make glace de viande at home. Glace de viande is what most people erroneously call demi glace, a thick, concentrated stock.

Read More about French Glace de Viande

Duck with bigarade sauce and potatoes on a plate.

Bigarade Sauce with Duck

By Hank Shaw on January 27, 2022, Updated April 19, 2022 - Leave a Comment

Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that. It’s a classic for a reason. Before there was the gloppy 1960s version of duck a l’orange that tastes more like cheap, steam-table Chinese sweet-and-sour sauce, this classic version of the recipe is lighter and

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A plate of duck with apples with a duck lanyard in the background.

Duck with Apples

By Hank Shaw on January 13, 2022, Updated April 19, 2022 - Leave a Comment

Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that I make with pheasant. This version is simpler. I named this dish “Ducks in the Orchard,” and came up with it for the “Duck Off,” a friendly cooking competition I had years ago with the

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Duck Stew

By Hank Shaw on December 13, 2021 - 15 Comments

A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.

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Four links of Toulouse sausage on a cutting board.

Toulouse Sausage

By Hank Shaw on December 3, 2021, Updated May 25, 2022 - Leave a Comment

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of any self-respecting French cook’s repertoire. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground — a fine option I do myself from time to time. But the sausage is also wonderful

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duck liver pate on toast with pickled accompaniments

Duck Liver Pate

By Hank Shaw on January 11, 2021, Updated June 6, 2022 - 15 Comments

A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.

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Rillettes spread on crusty bread on a platter

How to Make Rillettes

By Hank Shaw on November 16, 2020, Updated March 30, 2021 - 13 Comments

How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.

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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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