Working A Duck: The Arts Of Raising, Cooking, And Eating Duck, And Of Matching Duck With Wine, Including More Than 75 Recipes For Sauces, Soups, Salads

Phillips, Melicia;McElroy, Sean O.

ISBN 10: 0385422601 / ISBN 13: 9780385422604

Published by Doubleday, New York, New York, U.S.A., 1993

About this Item

Very Light Shelf Wear, "The Average American Kitchen Is Only Just Beginning To Appreciate The Delicious And Versatile Meat Of The Duck. Most Of Us Approach Duck With A Great Deal Of Apprehension And Many Misconceptions. We Often Thik Of It As Exotic, Intimidating And Strong Tasting. Tis Quite The Opposite.".

Seller Inventory # 004266

Bibliographic Details

• Title: Working A Duck: The Arts Of Raising, Cooking, And Eating Duck, And Of Matching Duck With Wine, Including More Than 75 Recipes For Sauces, Soups, Salads
• Publisher: Doubleday, New York, New York, U.S.A.
• Publication Date: 1993
• Language: English
• ISBN 10: 0385422601
• ISBN 13: 9780385422604
• Binding: Hardcover
• Edition: Stated First Edition
• Condition: Very Good
• Dust Jacket Condition: Very Good

About this title

Synopsis

Serves as a source of cooking techniques and culinary styles appropriate for the various parts of the duck by giving recipes for sauces, soups, appetizers, entrees, and barbeque

Reviews

This may be the definitive guide to the duck: a rather underappreciated bird, suffering, according to the authors, from the notion that it's calorie-rich and loaded with fats and oils. In this collaboration, a first cookbook for Phillips, sous chef at New York City's Chanterelle, and sometime sommelier McElroy, recipes complement thoughtful and informed wine commentary. While the book begins with a rather unappealing introduction (a description of the foul flavor of sea duck meat), the authors present both classical and original recipes for cooking and saucing duck, establishing themselves as skilled food professionals, if not the most gifted writers. Some of the more interesting recipes include a foie gras, avocado and aspic terrine, duck cannelloni with red wine sauce and crispy shallots, sauteed red snapper with foie gras sauce, and Thai duck stew with red curry. Techniques for boning, butchering, carving, roasting and producing duck stock, demi-glaces and confit (including a fascinating garlic-only confit) make this gathering a valuable contribution.
Copyright 1993 Reed Business Information, Inc.

Duck is becoming both more popular and more widely available throughout the country, so this new book is particularly welcome. Phillips, a chef, and McElroy, a wine consultant, provide a wide range of information about ducks and duck cookery, with 75 enticing recipes and extremely detailed wine suggestions for each. In comparison, most game cookbooks stick to the classic preparations. Andre Daguin and Anne de Ravel's Foie Gras, Magret, and Other Good Food from Gascony ( LJ 2/15/89) includes a number of excellent duck recipes from a French chef, but this is the first title to offer such a large and varied collection of good duck dishes. Highly recommended.
Copyright 1993 Reed Business Information, Inc.