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THE BASICS OF WATERFOWL BUTCHERY. This is content that hit the edit floor from S2 of From The Wild, and it was vastly too valuable and informative to let go. Hank Shaw talks through what to do once you have ducks or geese in hand: how to assess bird condition, how and when to pluck, how to break down the bird, considerations around offal, how to approach waterfowl cookery in the kitchen. This is a great primer, touching on both ducks and geese, taking you from the moment you pull the trigger through to being ready for the kitchen.


RUNTIME: 26 minutes