DUCKS UNLIMITED, May/June, 1999
"Milos Cihelka is one of only 66 Master Chefs in America. He's also a lifelong hunter who knows that correctly preserving game for delicious eating is a process that ends in the kitchen but begins in the field. ... Cihelka shows how to properly care for game in the field, when and how to skin or pluck birds (depending on the recipe to use), how and when to age upland birds and waterfowl and much more."
Product Description
In this 73-minute video, Master Chef Milos Cihelka takes you from the duck and goose marshes to your kitchen, explaining every step of the way how to get the most delicious meals possible from ducks and geese. For example, he shows how to transport game to keep it in the best condition. Then he demonstrates aging of ducks and geese. He hangs his ducks whole until the meat is tender. He dresses out his geese before aging because of their larger size. He shows when and how to pluck or skin your gamebirds and then takes us into the kitchen to prepare wild goose confit, braised duck with orange sauce, wild duck breast steak, roasted goose breast, French style duck, stir fried duck and more. He also reveals his own secret game spice recipe. Waterfowl hunters and waterfowl cooks endorse this production. Never again will you call geese "sky carp" because of tough meat and poor taste! Inside the video box, the producers include printed recipes for all the dishes prepared on screen so you can watch the fine points of the cooking techniques and have all the details on recipe cards, ready to go into the kitchen.
