Duck, Duck, Goose – Hank Shaw

For the last three years or so, I’ve had the privilege of regularly cooking with Hank Shaw, a man of great enthusiasm, knowledge, and creativity in the kitchen. Hank has authored over 70 recipes here on Simply Recipes, and has contributed his expertise to hundreds more, while maintaining his own, James Beard Award winning, website, Hunter, Angler, Gardener, Cook. If you like what you’ve seen here on the site over the last few years, very likely Hank had a hand in it. This why I couldn’t be more pleased to tell you about Hank’s latest creation, Duck, Duck, Goose, a cookbook dedicated to the preparation of domestic and wild duck and goose.

Do you like to eat duck (or goose)? Are you a duck hunter (or married to one)? Whether you enjoy domestic or wild duck, this book has you covered. If you, like me, are not a hunter, love to eat duck, but are intimidated by the prospect of cooking it, this book has everything you need to know to cook duck and goose beautifully, whether domestic or wild. If you are a hunter, and enjoy a steady supply of wild duck during the hunting season, you will be especially pleased by the detail in this book. As you know, there’s a world of difference between a hefty canvasback and a tiny teal. An avid wildfowl hunter himself, Hank gives explanations of the different varieties of wild ducks and what cooking methods work best with each.



As a frequent recipient of Hank’s duck and goose cooking experiments, and a recipe tester for this book, I can tell you that the recipes in Duck, Duck, Goose work! There are even a few of them right here on Simply Recipes (Hank’s roast goose, easy duck confit, and the not-to-be-missed pasta with slow roasted duck). Hank’s approach to cooking is waste not. He finds a way to cook the whole bird, or as he likes to say, “everything except the quack”. So you will find recipes for much more than just breasts—whole birds, legs, gizzards, liver. There’s even a recipe for “crispy duck tongue”, which I’ve eaten, it’s fabulous, though admittedly you have to have a lot of duck tongues to make it worth your while to cook. There’s duck charcuterie, duck stock, and a recipe for hollandaise made with duck eggs. Have you heard of the “nose to tail” cooking movement? Well, this is the duck and goose version, “beak to feet”. But please don’t let a few oddball recipes put you off of this book if you aren’t as adventurous as Hank. The book has plenty of classic and creative recipes that any home cook can easily master, like duck breasts with cherries and brandy, duck chili, and braised duck with red cabbage.



Finally, a special call out is due Holly Heyser, Hank’s better half and the photographer behind Duck, Duck, Goose. The photographs are simply gorgeous. And the best part? The food really does look like that. Hank and Holly are bloggers. They cook, take the pictures, and eat the food. Waste not. The photos accurately depict what the finished dishes should look like (well styled of course, by the ever artistic Hank). Holly has been photographing Hank’s dishes for his website for years, so I expected the food photos to be lovely. What came as an unanticipated delight were the stunning nature photography shots peppered throughout the book. Beautiful.

Congratulations Hank and Holly on a job very well done.

Get your copy of Duck, Duck, Goose here on

Main Ingredients