The Duck Cookbook

By Peterson, James A.

Publishers Summary:
Few ingredients are as intimidating to the home cook as duck. But with the guidance of award-winning author James Peterson, any home chef can learn to prepare this incredibly versatile, flavorful bird. The Duck Cookbook is the only complete guide to duck. With his signature style, Peterson explains the different varieties available and the best cooking methods for each part of the duck. Chapters begin with lessons on a single cooking technique-from sautéing to smoking-then move on to specific dishes such as soups, salads, and confit. Peterson's detailed instructions ensure that readers will have the proper skills to handle any kind of duck preparation. The book's 65 recipes range from straightforward, delicious whole roasted duck and sautéed duck breasts (with a variety of sauces) to sophisticated terrines and mousses. Braised Duck Legs with Red Cabbage and Juniper Berries and Duck Confit Spring Rolls are among the many tempting highlights. Sidebars feature detailed instructions for cutting up a whole duck, making duck stocks, and more.

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ISBN
978-1-58479-295-6
Publisher
Stewart, Tabori and Chang


REVIEWS

Library Journal

Reviewed on September 1, 2003

As a veteran cookbook author and culinary school instructor, Peterson (Glorious French Foods and Essentials of Cooking) brings to the table this lavish cookbook dedicated to the consumption of waterfowl. Beautifully illustrated with close-up photographs of each dish, the volume covers the all the possible methods for cooking duck: sauteing, braising, r...Log In or Sign Up to Read More

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