Duck & Goose Charcuterie, the Road to Enlightenment with Michael Ruhlman

Show Notes

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is best known for writing about food, chefs and the work of professional cooking. He has also written for the New York Times, the New York Times Sunday Magazine, the Wall Street Journal, Gourmet Magazine and other publications. He has received two James Beard Awards. His food television appearances include Anthony Bourdain’s No Reservations & Parts Unknown and he’s also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com

Takeaways:

Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks.
Charcuterie originated as a preservation method, essential for survival.
Duck confit is a prime example of a culinary preparation born out of necessity.
The book 'Charcuterie' helped fuel a movement towards traditional cooking methods.
Taste is the primary reason charcuterie remains relevant today.
Making your own charcuterie allows for unique flavors not found in stores.
Common sense is crucial when it comes to food safety in charcuterie.
Sodium nitrite is safe when used correctly and is essential for curing.
Charcuterie boards have become a popular trend in modern dining.
Engaging with the community enhances the cooking experience.

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