Main course recipes — The Upland Cook

Argentinian Asian Bear Big game Boreal British Comfort food Fall Grilled Grouse Persian Skewers Sous Vide Summer Upland game birds Venison Waterfowl Wild duck Wild duck Winter

CHAR SIU PARTRIDGE SKEWERS
The sweet and savory Cantonese lacquer, on summer partridge. A char siu treatment on the grill, born between dog training sessions.
SOUS VIDE WILD DUCK BREAST WITH SMOKY BABA GANOUSH AND CHIMICHURRI
Three kitchens on one plate: Quebec wild duck, a smoky paprika eggplant cream, and a bright Argentine chimichurri.
SAFFRON DUCK KABOB KOOBIDEH WITH TURMERIC RICE AND FIGS
Wild duck perfumed with saffron, over turmeric rice.
BEAR BANGERS AND DUCK FAT MASH WITH PEATED SCOTCH ONION GRAVY
Pub night, remade at home with a Québec bear.

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