A basic skill I use all the time is breaking down, or cutting up, ducks, geese and pheasants. Not every bird is worthy of a full-on roast: To me, such a bird needs to be fat, young and not terribly shot-up. For those birds with broken legs, shot-up breasts, that are skinny or very old,
Searing a duck or goose breast is the foundation upon which almost all duck cookery is based. It is important to know how to do it right. Here are step-by-step instructions.
Fava beans are my labor’s love. I am inordinately fond of the chubby legumes, which signal to me that high spring has arrived. They are my transition between the peas of spring and the string and shelly beans that mark the summer’s heat. Fava beans are easy to grow, but do require lots of space
Making stocks and broths are among the core skills of any good cook, and it is a labor or love I embrace wholly. As a hunter, angler and a gardener, I can often make a first-class stock solely with ingredients I’ve grown, caught or shot. This to me is deeply satisfying. Venison stock is one