Wild Ducks

There’s a fine balance in cooking wild duck – if you take ducks too far in cooking they can taste livery.  So you either cook it rare or ‘overcook it’ until it becomes tender (i.e. like a braise or a sinewy piece of meat that you ‘overcook’ so it ‘falls off the bone.’  duckbefore_after duckrevisThe thing you need to compensate for when cooking wild game such as wild quail vs farmed quail, wild squab, or wild duck, is the lack of fat.  It’s a good idea to find some way to hydrate the meat.  Don’t let it dry out because it’s packed with flavor and it would be a pity to waste it.  Remember the breast and the leg will have different cooking times if you roast it whole.  

 

 

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