Cooking Wild Duck Is a Plucking Matter
I’ve eaten freshly shot elk heart for breakfast in the Rockies; I’ve removed the scrotum of a German boar without batting an eye. But that was all in the great outdoors. The presence of wild duck innards in my living room is a culinary labor of love I...
How-To: Make Haggis
Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walks us through the labor of lamb love.