On Thu, 21 Oct 2004 12:49:19 -0400, Serendipity >
wrote:

>Hi, new poster here. I love to cook and use cooking as a stress
>releasor Today, my question is about cooking wild duck. The last
>time I cooked duck of any kind was as a new bride cooking duck a la
>orange. It went horribly wrong and I haven't tried again even though
>that was well over 20 years ago and my cooking skills have greatly
>improved. Hunting season is upon us and a friend of ours is bringing us
>several wild ducks as repayment for the produce he got from our gardens.
> How do I cook these? Do I have to do anything special or can I roast
>them like chicken? What about spices? What goes best with wild duck?

They will be dry and stringy if you treat them like chicken, or even
farm duck.

My inclination would be to remove the breast, which will be nearly all
the meat. Marinate, broil, and slice like a London Broil.

Roast the carcasses, and make stock from them. If you are feeloing
really ambitious, you could srip what meat you can from the drumsticks
and make them into sausage.

The stock will make splendid risotto (or farrotto, if you can get
farro perlato.) Especially with some wild mushrooms or dried porcini.





Rodney Myrvaagnes NYC J36 Gjo/a

"Religious wisdom is to wisdom as military music is to music."