Farming the Wild Season 2 Episode 4 Wildfowl, Goose and Mallard

In the fourth episode of season 2 of Farming the Wild, titled Wildfowl, Goose and Mallard, host and chef Hank Shaw is on a mission to hunt and prepare some of the tastiest wild birds out there. Hank's journey starts with a visit to a local farmer who is raising geese for the market. Hank learns about the process of raising geese for market and the various delicacies that can come from them.

Next, Hank sets out to hunt mallards, which he believes are some of the most flavorful wild birds in the country. He teams up with a couple of seasoned duck hunters who show him the ropes when it comes to calling and decoying in the elusive mallard. But, as any hunting trip can go, success isn't always guaranteed. Hank spends several days in the freezing marshes waiting for the ducks to come in. But when they finally do, he is able to harvest a few and heads back to the kitchen to prepare them for the meal he has planned.

In typical Hank Shaw fashion, he uses every part of the birds he harvested. Hank first shows the audience how to pluck and clean the birds, before demonstrating some classic recipes that incorporate both the breast meat and the legs. Hank's recipes are simple and elegant, showcasing the natural flavors of the wild birds.

For the goose meat, Hank prepares a traditional French-style confit where the meat is slow-cooked in its own fat, which results in a tender, flavorful dish. Alongside this, Hank prepares a unique take on Wild Rice Pilaf with a blend of wild rice, quinoa, dates, and nuts.

Hank says that cooking with game is one of the most rewarding things he does in the kitchen. He loves that it allows him to connect with the land in a way that you just can't with store-bought meat. With Wildfowl, Goose, and Mallard, viewers get a deep dive into the world of wild fowl hunting, from the field to the plate. This episode of Farming the Wild is a must-watch for any aspiring game cook or hunter.