Wolfgang wrote:

"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



oddly enough, the best duck i've ever had was cooked by pj precisely as
you describe except in a fireplace with a grill rack laid over the wood
embers... it remains my favorite cooked meat. i devoured at least 5 or
6 of the duck breasts. delicious!! (of course, we also ate raw dove
meat, so other factors may have been in play at the time) i've eaten
that dried up leather duck served by most restaurants, and there's no
comparison.

jeff