Search results for 'Duck stamp 2016'
Dry-aged meat is a meat lover’s dream, featuring succulence and flavour that no other meat can match. Typically such meats are available only in elite steakhouse restaurants or high-end specialty butcher shops, at a cost far beyond the pocketbook of most consumers. But now this ultimate expression of meaty flavour is available to all, with the surprisingly simple but detailed instructions in this handy guide.
All that’s needed is a small refrigerator, a fan, a remote thermometer, and this book. With these tools anyone can dry age beef, duck, goose, lamb, goat, venison and other game, and more. The book examines the cuts of meat to choose and how to trim them. Exact, step-by-step instructions for dry aging each kind of meat are covered in full. It addresses health and food-safety concerns in detail, and gives guidelines for how long each meat should be aged. Cooking notes are also included.Learn More
Out of stock
New stock arriving JuneLearn More
This guide introduces new aids for identifying over 40 species of ducks, geese and swans. One identifies the species of duck in hand; the other assists in determining the species in flight. A duck in hand can be identified by the size and shape of its bill. Charts are provided for the user to match a bill in hand with the outlines of the particular species. The full size and shape of the bill is shown along with information to solidify selection.