Cover image for Ducks & geese
Title:
Ducks & geese
Author:
Tennant, S. G. B.
Personal Author:
Publication Information:
Minocqua, Wis. : Willow Creek Press, [1999]

©1999
Physical Description:
96 pages : color illustrations ; 21 x 27 cm.
General Note:
Includes index.
Language:
English
ISBN:
9781572232020
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX750.5.D82 T46 1999 Adult Non-Fiction Central Closed Stacks
Searching...

On Order

Summary

Summary

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."

Many of the recipes in this book can be traced "with some adjustments" to the 19th century United States, France, Germany, Britain or China - and all have spent considerable time in Tennant's kitchen.

The 36 beautifully illustrated recipes are adaptable to both wild and the reliably plump and tender domestic waterfowl.


Reviews 1

Booklist Review

Three new game cookbooks offer great tips and well-flavored recipes for both outdoor and indoor chefs. Reader and Sloan concentrate more on techniques, which, in this case, become the art of grilling on wood and plant stuffs. They explain what to use and not use, and positioning and timing. Many of the more than 50 recipes, from appetizers to desserts, reveal some true innovations; a maple-planked brie and toasted marshmallow cheesecakes, in name and in taste, act as testimonials to their creativity. Former magazine editor Tennant weaves some rather elegant prose around some prosaic subjects--notably, duck, geese, and salmon. In addition, his research proves of interest even to nongame lovers; we learn, for instance, that a few hundred years ago, salmon was so plentiful that contracts for indentured servants deliberately restricted the number of fish meals served. What's more, specific procedures are highlighted in step-by-step photography. The creation of gravlax and the carving of roasted birds are two of the techniques illustrated. Recipes here reflect centuries-old styles of preparation, including cassoulet, coulibiac, quiche, terrines. --Barbara Jacobs


Table of Contents

Acknowledgmentsp. 7
Introductionp. 8
"The Voyage of the Payson"p. 11
Braised Duck Breasts a la Jus Orangep. 19
Clay Pot Teal Roast in Port Wine Saucep. 21
Muscovy Breasts in Black Grape Sauce a la Vigneronnep. 22
Gumbo of Duck, Coot and Crabp. 25
Pressed Duck a la Tour d'Argentp. 26
The Peking Roll with Red Cabbage and Sausagep. 29
Duck Soup with Confit de Cannetonp. 31
Terrine a la Maison with Green Peppercornsp. 33
Breasts of Duckling with Apples and Juniper Berriesp. 35
Backyard Duck with Down-home Saucep. 37
Canard Sauvage with Pecan and Oyster Stuffingp. 39
Szechuan Duck Breastsp. 40
"Christmas is Coming and the Geese are Getting Fat . . ."p. 43
Christmas Roast Goose with Yorkshire Puddingp. 53
Poached Goose Breasts with Roasted Garlic Cream Saucep. 55
Cassoulet de Toulouse with White Beansp. 57
Tai Pa Goose with Sweet and Sour Saucep. 59
Cajun Snow Goose with Dirty Rice and Gibletsp. 60
Specklebelly Terrine with Pistachiosp. 63
Goose Breasts al estilo Basquep. 65
Goose-neck Sausage with Sauerkraut and Beerp. 66
Wild Maygar Goose Braised with Figs and Fennelp. 69
Ganso Formidable -- Goose Mousse with Molep. 70
Braised Breasts of Embden Goose with Spaetzlep. 73
North Woods Skidgeroo -- Goose and Wild Rice Casserolep. 75
Supporting Recipesp. 77
Culinary Procedures Illustratedp. 83
Suppliersp. 93
Indexp. 94

Google Preview