"Kevin Vang" wrote in message
...
In article ,

...you must pluck
the bird. I know it's a pain, but if you skin it or
breast it out, you will be punished by having to eat
dry flavorless meat....

Remainder of excellent sounding recipe snipped.

Breasting a wild duck or goose can result in a superb, succulent dish,
quickly and with a minimum of effort. Simply coat the breast
liberally with oil or fat of choice and grill rare to medium rare over
a very hot charcoal fire. This should take no more than 3-4 minutes,
maximum, per side of a mallard breast or 6-8 for goose.....depending
on heat and desired degree of doneness. Err on the minimal
side......as you noted, this meat WILL dry quickly and fatally.

I've served this to quite a few people who had previously given up on
wild duck and goose. All of them found it to their liking and adopted
the method.

Wolfgang