I realise I am reviving an old thread, so if I am screwed up, please forgive...
I do not understand the whole wild game prep thing completely. I am not sure what you mean by "hanging the duck".... I had gotten some wild ducks from one of the folks on base and I simply cut the breast out and cooked those. I am not sure I liked the outcome, but since it was my first attempt at wild game, I had no real complaints.
Okay, so in future, if I wanted to roast the duck whole I would have to do what?? I know I can search elsewhere, but I trust the folks here more than anywhere else.....
Also, I would love to know the best way that you have found to lessen the "gamey" taste of the meat, I have heard many suggestions, but I would love to know what works best. I don't mind trial and error, but I don't want to waste any food!!
