Cypress Hosts Hank Shaw Book Signing

Shaw_Duck Duck GooseIs there anything prettier in the meat-eaters’ diet than crispy duck skin? Shimmering with fat and patterned with post-pluck pimples, skin done right is basically the perfect ideogram for flavor.

If you’re tempted to disagree, you may need to pay a visit to pages 46, 106, 111 and 120 of Hank Shaw’s Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated for visual evidence. There’s plenty of text devoted to the topic, too: The James Beard Award-winning Shaw is a waterfowl partisan — he confidently calls duck “the new pork” – but he’s especially smitten with skin.

“It is the skin that most distinguishes duck in the kitchen,” Shaw writes. “Crispy duck skin is one of the greatest pleasures of the dining table.” Continue reading