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Finding the Forgotten Feast

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Ducks and Geese

Cooked, sliced cotechino on a platter

Cotechino

By Hank Shaw on February 22, 2021 - 10 Comments

How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.

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ceviche de pato with duck legs on a platter

Ceviche de Pato

By Hank Shaw on February 11, 2021 - 4 Comments

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.

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duck liver pate on toast with pickled accompaniments

Duck Liver Pate

By Hank Shaw on January 11, 2021 - 13 Comments

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

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two bowls of duck fried rice

Duck Fried Rice

By Hank Shaw on November 2, 2020 - 9 Comments

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.

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A plate of mole coloradito made with duck.

Mole Coloradito

By Hank Shaw on February 13, 2020, Updated October 15, 2020 - 12 Comments

Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.

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Hunters waiting to check in at the Yolo Bypass check station.

A Season on Public Land

By Hank Shaw on January 31, 2020, Updated June 15, 2020 - 37 Comments

It’s been a tough duck season, but I emerged from it a stronger, wiser hunter.

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A goose taco, ready to eat.

Goose Tacos

By Hank Shaw on December 2, 2019, Updated October 29, 2020 - 3 Comments

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.

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Grilled teal on a platter.

Grilled Teal

By Hank Shaw on September 16, 2019, Updated October 29, 2020 - 5 Comments

Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.

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