If you think duck breasts “taste like liver,” then you simply don’t know how to cook them. This recipe guide will fix that
Author: Jack Hennessy
Jack Hennessy
ack Hennessy is a contributing writer for Field & Stream, covering hunting, fishing, and wild game. His work has appeared with Project Upland, Petersen’s Hunting, Wildfowl Magazine, Gun Dog Magazine, among many others. Highlights Education Hennessy graduated from Marquette University with a bachelor’s degree in English: Writing Intensive; then later graduated from Eastern Washington with a Masters of Fine Arts: Creative Writing—Fiction Experience Hennessy started part-time as an editor and writer for The Spokesman-Review, then transitioned into freelance for a couple years before accepting a full-time position with Idea Ranch, where he now works as a PR rep, social-media marketing expert, and content creator. He continues to writer freelance with a focus on wild-game cooking. Fun Fact Despite having dined in many high-end restaurants and written gourmet recipes, Jack’s favorite restaurant remains Buffalo Wild Wings (where the beer is always cold and chicken wings deliciously spicy). Notable Work
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