Watch S4, EP8: Crispy Duck Noodle Soup with Fubo for $0 Today
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
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Andrew Zimmern's Wild Game Kitchen
S4, EP8 "Crispy Duck Noodle Soup"Andrew Zimmern transforms wild duck into a simple grilled appetizer inspired by Japanese tataki and then uses the rest of the duck to make open fire duck noodle soup with fresh egg noodles, lots of aromatic herbs, bean sprouts and a squeeze of lime.
Andrew Zimmern's Wild Game Kitchen
S4, EP7 "Striped Bass Crudo and Smoky Summer Succotash"Chef Andrew Zimmern celebrates summer's bounty with an elegant bass crudo and a whole roasted striped bass topped with a herb-packed compound butter and served alongside a smoky corn succotash studded with charred poblanos.
Andrew Zimmern's Wild Game Kitchen
S4, EP6 "Grilled Eggplant Caponata Toast and Crispy Squab Katsu"Andrew Zimmern creates an elegant, seared pigeon toast crowned with a Sicilian caponata bursting with grilled eggplant, olives, and capers and a crispy pigeon katsu served with a refreshing shaved cabbage salad and punchy ginger-carrot vinaigrette.
Andrew Zimmern's Wild Game Kitchen
S4, EP10 "Holy Mackerel!"Andrew Zimmern champions the often-overlooked mackerel with a main salad of pickled filets, charred tomatoes, grilled frisée, and sweet summer peaches. Then, he grills it whole seasoned with caramelized onions, rutabaga mash and charred grapes.
Andrew Zimmern's Wild Game Kitchen
S6, EP5 "Bison Brats & Grilled Kebabs on Flatbread"Andrew butchers a whole bison leg before diving in to grinding meat for bison brats, grilling them up and topping with homemade spicy mustard. Then, he grills Middle Eastern-inspired kebabs to serve over flatbread for a feast built for sharing.
Andrew Zimmern's Wild Game Kitchen
S6, EP4 "How to Cook a Whole Pig at Home"Andrew tackles suckling pig with two recipes-his take on a three-cup braise with soy, rice wine, and sesame oil, served with plancha fried rice, and a whole pig roasted over open fire and pulled for Philly-style pork sandwiches with broccoli rabe.
Andrew Zimmern's Wild Game Kitchen
S6, EP3 "The Most Underrated Game Bird"Goose, one of Andrew's favorite game birds, is prepared two ways: a French onion soup-style grilled breast sandwich with caramelized onions and melted cheese, and a whole bird, cured, roasted on a beer can, and served with an apple-fennel salad.
Andrew Zimmern's Wild Game Kitchen
S6, EP2 "Grilled Yellowtail Collars & Filets with Miso Sauce"Andrew cooks yellowtail two ways: grilled collars with a sweet, savory Filipino-inspired adobo sauce, and grilled filets with miso sauce, shiso butter, and charred vegetables. A lesson in using the whole fish and getting more from every cut.
