Duck seasons are opening all over the country now, and this rich, bolognese-style pasta sauce is a great way to use legs and wings of wild ducks and geese.
I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I’ve ever made. I used to like gizzards. Now I love them!
My first instructional video! I decided to start with an easy one: How to clean a gizzard. If you hunt birds, or buy gizzards, you know they don’t come cleaned. Here’s how.
This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms — I mostly use chanterelles or hedgehogs — it’s a killer dish.
I used to think that all that fancy French salt was bunk, that it was all a scam. Sodium chloride is sodium chloride, right? Wrong. I now know that all salts are not created equal.
Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!
Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.
Rillettes. 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 “rillettes.” Potted meat evokes images of SPAM and other industrial horrors. Rillettes are basically a preserved, fatty meat product pulverized enough to be spread