Duck, Duck, Goose is an excellent reference for using whole birds, as well as parts. The author, Hank Shaw, explains the culinary differences between wild and farm-raised birds and the different characteristics of particular species. As an avid but self-taught waterfowl hunter, I found the detailed intructions on how to break down a duck most helpful. This is one of our newest wild food books and the recipes we've tried so far are outstanding. Growing up in the South, I had no idea that I'd been eating over-cooked duck all these years. This book opened my eyes to the virtue of rare duck breast. We're really looking forward to trying some of the different ways of smoking duck and making duck/goose prosciutto featured in this book.