Slow day on ROFF.......hm.......

"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

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

"Jeff Miller" wrote in message
news:0d%Qd.42248$EG1.19868@lakeread04...

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.

As many already know, and as has been made clear once again in this
discussion, cooking wild ducks and geese can be a tricky proposition.
The meat is very lean; the line between raw and leather is narrow.
Their domestic cousins are another matter entirely.....they are
famously fat. So much so, in fact, that most methods of preparation
call for the removal of much of the fat before cooking or allowing for
it to be rendered during. There is simply no excuse for domestic
waterfowl to end up dry. The chef at any restaurant that serves up
dry duck should be treated to his own methodology.

Wolfgang

"Jeff Miller" wrote in message
news:0d%Qd.42248$EG1.19868@lakeread04...

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.

As many already know, and as has been made clear once again in this
discussion, cooking wild ducks and geese can be a tricky proposition.
The meat is very lean; the line between raw and leather is narrow.
Their domestic cousins are another matter entirely.....they are
famously fat. So much so, in fact, that most methods of preparation
call for the removal of much of the fat before cooking or allowing for
it to be rendered during. There is simply no excuse for domestic
waterfowl to end up dry. The chef at any restaurant that serves up
dry duck should be treated to his own methodology.

Wolfgang

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