Clarke, Eileen — Duck & Goose Cookery

Memphis, Tenn. Ducks Unlimited, 2001. Hardcover. xi, 156 p. : ill. (some col.) ; 21 x 26 cm. Very good condition Noted wild game cooking expert Eileen Clarke has written the most comprehensive and practical guide for preparing wild ducks and geese for the table. Included are easy-to-follow recipes and advice for making everything from duck and goose appetizers to soups and stews, whole birds, parted birds, smoked birds, and even sausages and jerkies. There's even an entire section on how to pluck, process, age, and store these delicious birds.