I love to eat Duck and Goose. The Duck has to be a corn/wheat/field-feed mallard or teal to be realy good. I like the late season birds the best because they do seem to mostly feed in the fields. The late season Goose is the same way. If you don't believe me try it. There is a big difference between the early season local birds, and late season birds! For preparing and cooking, here goes. I like to first pluck the bird, don't skin or debreast it, pluck it good then burn the tiny fine down feathers off with rubbing alcohol or a butane lighter works good too. Then the clean/gut the bird, let soak in salt water for 12 to 24 hours in the fridge or out in the garage if colder than 40 degrees (this helps pull the blood and oils out of the bird). Rinse in fresh water, after that you can freeze if you want, or cook it up. For cooking an average size mallard duck you need 2 or 3 apples, 1 or 2 onions depending on size and how much you like onions, 1 green bell peper, red works as well, 2 sticks of cellery, and 2 slices of very dry bread. Not moldey, but very dry works the best. Dice up all the apples, onions, peppers, and cellery and break or tear the bread apart and stuff into the duck and place duck into roasting pan. If any vegetables are left over (there should be) put into roasting pan around the duck. Fill roasting pan 1/4 way up with water, cook on 350 to 375 for 2 hours or until done. Pull the stuffing out of duck and throw away and Eat the DUCK, YUM. The secret to this is the dry bread collects the oils from the duck, and the other vegetables help give it some flavor. Yes it still tastes like a duck but it is really, really good. Try it, its good, for geese it's the same, just more of everything, when I cook up birds I usually cook two ducks and a goose all in the same pan. Now I'am hungry for some waterfowl! [8D] Better go shoot me some birds!!!
Duck recipes
