James Beard Award-winning blogger Hank Shaw has recently released a cookbook dedicated to the wild-to-table lifestyle that encourages cooks to trade factory-farmed chicken for succulent wild duck and geese.
"The reason people are uneasy about [duck] is they don't cook it that often. If you think of duck and geese as chicken, you'll ruin it. Biologically, yes, they're birds, but in a kitchen, they're beef," he said. "You should cook the breast the way you'd like to cook a steak. Treat the rest of the bird as brisket."