Wildfowl Magazine
An avid hunter and wild game culinary expert, Chef Jacques Haeringer shares his recipe for Duck Breasts with Orange Sauce in the December 2012 issue of Wildfowl magazine.
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Wildfowl Magazine
An avid hunter and wild game expert, Chef Jacques Haeringer shares his recipe for Goose Rillettes in the November 2012 issue of Wildfowl magazine.
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Wildfowl November Issue
Chef Jacques shares his Wild Duck Liver Terrine recipe with readers of Wildfowl magazine, and like scouting, this recipe takes a little more time and effort.
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Wildfowl Magazine
Chef Jacques Haeringer shares his Wild Duck Breast Salad recipe in the October ’12 issue of Wildfowl magazine.
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