Synopses & Reviews
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 sauteing 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 sauteed 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. Everything you need to know about cooking duck.
Award-winning cookbook author, teacher, and chef James Peterson explores all of the exciting possibilities presented by cooking duck.
Offers step-by-step instructions and photographs on a variety of cooking techniques--from sautaeing to smoking--and features recipes for soups, salads, confits, roasts, and terrines.
About the Author
James Peterson has written seven award-winning cookbooks, including Simply Salmon (STC). He taught cooking for 17 years-at the French Culinary Institute and Peter Kump's Cooking School in New York-and is now a frequent guest teacher at schools around the country. He lives in Brooklyn, New York.