How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
Ducks and Geese
Ceviche de pato is not a real ceviche, where raw meat or fish is marinated in citrus. It is Peruvian braised duck with a spicy citrusy sauce.
A traditional duck liver pâté recipe with butter, cream, shallots and a little brandy or Marsala wine.
Duck fried rice is a fantastic way to use leftover duck meat, or to make good use of otherwise “off” ducks that you have to skin, like divers, sea ducks and spoonies.
Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
It’s been a tough duck season, but I emerged from it a stronger, wiser hunter.
How to cook goose breast hot and fast to make goose tacos. My trick is to butterfly the goose breast and sear it quickly, then chop against the grain.
Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.