From Publishers Weekly
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.
Copyright 1993 Reed Business Information, Inc.
From Library Journal
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.
Copyright 1993 Reed Business Information, Inc.
