Last night, The Libertine hosted award-winning food writer Hank Shaw at a special dinner to celebrate the release of Shaw’s newest book, Duck, Duck, Goose, which touts the glories of cooking waterfowl. Today, we’re giving away a signed copy of Shaw’s cookbook, which features recipes like Duck Bulgogi, Goose Meatlballs and Crispy Duck Tongues, and explains how to sear a duck breast, roast a whole duck to perfection, master confit of duck and more.
UPDATE: The contest has ended! Congratulations to Nam D., whose story of “vile” duck stew cracked us up! Nam, keep an eye out for an email from the Sauce crew.
Didn’t win? No worries, Duck, Duck, Goose is available at all Left Bank Books locations.
This article appears in Guide to the Holidays 2013.