LIFE 

You may have noticed a recent influx of ducks and geese in American restaurants, but you don’t have to go to a fancy establishment to enjoy this uniquely flavorful cuisine. Award-winning chef and food writer David Shaw tells you everything there is to know about preparing waterfowl in his new book, Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated.

Shaw will hold two book signings and five-course dinners highlighting recipes from his book at 6 p.m. and 8 p.m. Wednesday, Jan. 8 at Ludivine, 805 N. Hudson Ave. Tickets are $60. Call 778-6800. — Gazette staff

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