Originally Posted by Farming
I’d argue that bird’s with a good amount of white/yellow fat make pretty good table fare without a lot of seasoning help. Aside from not over cooking them. Rice and corn fed ducks help in this department.

Birds that lack any fat and are purple in color will probably benefit from more seasoning and cooking trickery. Again I don’t feel overcooking does them any favors.[Linked Image from i.imgur.com]


Fat Mallards with yellow fatty goodness coming into water from the farmers fields are pluckers and a simple oven roasting bird with good side dishes.

They eat real well.

🦫

Curiosity Killed the Cat & The Prairie Dog
“Molon Labe”