Ducks & Geese

"The Voyage of the Payson"
Braised Duck Breasts a la Jus Orange
Clay Pot Teal Roast in Port Wine Sauce
Muscovy Breasts in Black Gape Sauce a la Vigneronne
Gumbo of Duck, Coot and Crab
Pressed Duck a la Tour d'Argent
The Peking Roll with Red Cabbage and Sausage
Duck Soup with Confit de Canneton
Terrine a la Maison with Green Peppercorns
Breasts of Duckling with Apples and Juniper Berries
Backyard Duck with Down-home Sauce
Canard Sauvage with Pecan and Oyster Stuffing
Szechuan Duck Breasts

"Christmas is Coming and the Geese are Getting Fat..."
Christmas Roast Goose with Yorkshire Pudding
Poached Goose Breasts with Roasted Garlic Cream Sauce
Cassoulet de Toulouse with White Beans
Tai Pa Goose with Sweet and Sour Sauce
Cajun Snow Goose with Dirty Rice and Giblets
Specklebelly Terrine with Pistachios
Goose Breasts al estilo Basque
Goose-neck Sausage with Sauerkraut and Beer
Wild Maygar Goose Braised with Figs and Fennel
Ganso Formidable- Goose Mousse with Mole
Braised Breasts of Embden Goose with Spaetzle
North Woods Skidgeroo-- Goose with Wild Rice Casserole

Supporting Recipes

Culinary Procedures Illustrated

Suppliers

Index

From The Publisher:

"Good recipes have something in common," writes author S.G.B. Tennant. "They all grew up in a certain time and a certain place, and so long as they are faithful to their own cuisine, they will endure." The beautifully illustrated recipes within Ducks & Geese trace directly to grass-roots America, 19th-centuy Britain, or France or Germany or China. All are adaptable to wild or the reliably plump and tender domestic waterfowl. Renowned photographer Arie deZanger provides sumptuous illustrations of finished plates as well as of the sequential culinary procedures. Includes a listing of commercial game suppliers and index.

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