With dinner in the back of the truck--a trio of jackrabbits--Hank Shaw and I made our way back to Nampa. The James Beard Award-winning author was in town to launch his brand new cookbook, Duck, Duck, Goose, Oct. 1 at Chef Dustan Bristol's Brick 29 Bistro in Nampa.
Earlier that day, I had taken the avid hunter (his last book was Hunt, Gather, Cook) out into the Owyhee Mountains for a little rabbit hunt. It had gone well with lots of game and plenty of shot opportunities. (Until we ran out of gas... but anyway.)
That evening, Shaw and Chef Bristol created a remarkable duck- and goose-themed dinner. All the courses that night were based on recipes in Shaw's book, but with a little Bristol twist.
"On some of the recipes I might have added a little more butter and a little extra cream," Bristol admitted.
The first course was a silky smooth duck liver pate on crusty bread with cranberry chutney. The second was German-style duck meatballs with mashed red potatoes, and the third was duck jagerschnitzel, pounded flat, pan roasted and served with a Brick 29-favorite polenta cake. The fourth course was goose sausage and braised red cabbage, and the final touch was a duck egg creme brulee. Chef Bristol nailed the food, and each course was well-paired with wine.
The next morning, Shaw packed his bags and started his seven-week, 37-state book tour, which will take him first across the northern tier of the United States in order to "avoid driving in too much snow," then down the Northeast corridor and clear into Texas. He'll end his trek in Salt Lake City and will then make his way back home, outside Sacramento, Calif.
"My little truck has 300,000 miles on it now; I figure when I am done, it will have about 350,000 miles. It's going to be a journey, that's for sure," Shaw said.
Both of Shaw's books are available on amazon.com and Duck, Duck, Goose should be available everywhere major cookbooks are sold.
You can follow Shaw's tour via his blog, Hunter, Angler, Gardener, Cook, at honest-food.net.