Awesome Dinner, Great Book, Friendly Author.

I picked up the cookbook at the restaurant.

I picked up the cookbook at the restaurant.

I mentioned about a month ago that I had made reservations for the Duck, Duck, Goose book tour. That was this past Sunday night.  I got back from Illinois early enough in the afternoon to get cleaned up and ready. The last time we’d been out anywhere fancy for dinner had been in June to the local Brazilian steakhouse with a bunch of Marines from Matt’s first deployment in Iraq.

Anyhow. Our reservations were for 6:30, at the bar at Forequarter, 708 East Johnson Street in Madison. Matt grumbled that the dinner was making him miss deer hunting, and it had better be good. The place didn’t have much of a sign, but I’d found it on Google Street View. We parked about a block away, and walked on over. It was already pretty busy, and the relatively small space was pretty full. We sat at the bar, and ordered drinks.

dranks

Matt got a brandy old fashioned, sweet, and I got an apple-pear cider. Matt didn’t care for his old fashioned- he makes his without any pulp, and this place is uber-crafty- it had a leaf in it that I couldn’t identify, in addition to what looked like preserved black cherries (instead of maraschino) and the standard orange. Mint maybe? My cider was tart-sweet, and fizzy. I liked it.  Then we got down to the ordering. Everything was a la carte.

I got three items- the pear and frisee salad with smoked duck liver vinaigrette, a watercress and shaved carrot salad with jalapeno salt and duck jerky, and then the duck steak- done rare on a bed of broccoli rabe, garnished with a deep fried chicken foot. Matt had the fermented duck sausage served with radishes and green onion. He even ate the vegetables (he’s a corn-and-potatoes-only sort of person). It was excellent. The duck liver vinaigrette was probably the best salad dressing I’ve ever tried, hands down. The duck jerky was good- I would like to try and make duck or goose jerky at home. The duck steak was best part though. Good, meaty flavor, with the cap of skin and fat on it to add richness. It was an awesome meal, no question.

Mr. Shaw was also making the rounds that night- he wanted a chance to talk to everybody, and he made his was around the bar to us. He grabbed me a copy of the book, and talked to us about the menu a little bit. Then we got to brass tacks- we were of the handful of hunters-and-eaters in the establishment. We talked for a bit about duck hunting and the varieties found here in the Midwest, and on the California coast. We even talked about burgoo stew and squirrel hunting for a little while. He let us work on the duck steak when it arrived. After we finished up, I decided to get the book right then, and asked him to sign it for me as I told him that his video on dry plucking waterfowl was how I learned to do it myself. He obliged.

To Amber- A fellow duck chaser and lover of burgoo and other awesome, if mysterious, foods. Hope you get years of fun cooking from these pages. Enjoy!- Hank Shaw

To Amber- A fellow duck chaser and lover of burgoo and other awesome, if mysterious, foods. Hope you get years of fun cooking from these pages. Enjoy!- Hank Shaw

As to the book itself- I’ve read through the first 25 pages or so- the Basics section on handling your birds in the field, domestic breeds, wine and beer pairings, plucking, gutting, the whole nine yards. I haven’t quite gotten to the recipes section yet, though. But I plan to make a few of the recipes with the ducks we currently have. We had our first frost Sunday evening- maybe the more seasonable cool weather will get the birds up and moving, and we can shoot some more. Or I can check Madison’s Farmer’s Market for ducks.

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7 thoughts on “Awesome Dinner, Great Book, Friendly Author.

    • He also has a very good video up on either his blog or YouTube. I prefer the dry plucking to wet plucking/ waxing, because I’m saving the fine feathers and down- I plan to sew a down comforter. Scalding the birds isn’t too bad- I wash the feathers in hot water and Dawn anyway. We do that to the really difficult ones. And I think he might have a guide to plucking birds like pheasant and quail, too.

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    • It’s a very good cookbook! I’ve managed to thumb through it by now. Be prepared though, it’s all in US volume measures. The only part done by weight is the charcuterie section.

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