Duck rillette. If you know what this is, you definitely know your food. If you don’t, think of it as a fancy way to say “potted meat.” See the difference? I’d eat “rillette.” Potted meat evokes images of SPAM and other industrial horrors. A rillette is basically a preserved, fatty meat product pulverized enough to be
Ducks and Geese
Vietnamese Duck Pho
When I told Holly I wanted to make a wild duck pho, she smirked: “I think you should call it ‘phuk.’” Perfect! So here ya go: My wild game version of that Vietnamese classic soup. And lemme tell ya, it is phuk-ing good! I got the inspiration to make this dish after reading Heather’s post
Salmis of Wild Duck
Salmis (Sal-me) is one of those classic French preparations I love to make whenever the weather turns cool. We’ve actually had cold weather here in Sacramento — the mercury dipped to 42 degrees this morning. That’s cold for here at this time of year. As we are on our “empty the freezer” binge, I thought
Smoked Canada Goose Sausage
Goose sausage is a must if you happen to hunt geese, especially Canada and snow geese, which are often skinned. Canada geese are especially good, as they are large and meaty and the devil to pluck — I typically only pluck the nicest of my Canadas — you end up with a lot of skinned
Goose Breasts with Orange-Ouzo Sauce
If you are looking for a good goose breast recipe, this is it. There’s something about waterfowl and citrus that just works. Who hasn’t had the classic, duck l’orange? This is a streamlined, quick and relatively easy version of that recipe, with a Greek twist tossed in: ouzo, an anise-flavored liqueur. (I also make another version,