You guys that don't like duck either have to stop shooting shovellers and mergansers, or learn how to cook! Holy Moly you don't know what you're missing out on. Flavourful, tender, deeeeeeelicious! My two pre-school girls LOVE duck and goose done this way.
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<br>I age my birds up to a week when the temp. is hovering just above freezing. Breast meat and legs are removed and washed. Slice breast across the grain into 1-2" strips. Marinate overnight in red wine and a little soya sauce. Put all the meat and marinade, and an eighth cup of olive oil in a covered casserole dish with any of your other favourite flavour enhancers - garlic, ginger, liquid smoke, onions, brown sugar, lemon juice, BBQ sauce, etc. Cook at 250F for 1 to 1-1/2 hours. The meat should be fork tender, and almost falling off the leg bones. Best with rice, either wild, brown, herbed, or basmati.
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<br>I ga-ron-TEE you will go back for seconds.
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<br>grouseman
