The meat of boiled, fried, baked, stewed and smoked ducks and geese goes for salads, cold snacks and second courses, is used to prepare broths and first courses (cereal soups, pickles, cabbage soup, borscht). Pea and bean soups are especially good on the duck and goose broth. Stuffed duck or goose decorate any festive table. You will find all this in this book.