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The above is a great verison, and solid method on procurement of wild duck.
We confit the legs. (That recipe is in this thread)
We Hang bird for a few days, then plunge it in boiling water to remove the feathers.
We roast it whole, or bone it out.
We leave the Skin On ALWAYS!!!
We roast or saute it rare.
Inland duck are better tasting than coastal ducks.
I'll add some veg accompaniments later.
Last edited by Penn; 05-28-2008 at 11:33.
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