Originally Posted by kamo_gari
Timberrunner and SK, right on. As a guy who's killed and cooked waterfowl numbering into 4 digits, I have thoughts on t'matter. 1st, depends on type of bird and what it likes to eat. A black duck on the coast feeding on marine invertebrates will taste much different from one just inland in freshwater feeding on corn and the like. Table quality of ducks/geese can range from inedible to damned delicious. Declaring all across the board to be unfit for consumption is, to me, similar to taking Sal's ubiquitous long-arming fish pics as reality. If you've never had properly prepared, plump wild duck served up for dinner, you're not entitled to an opinion. YMMV.


I hunted waterfowl hard for a dozen or more years in the famed rice fields of the Sacramento Valley.
I killed hundreds of them.
Mallards, Pintail, Widgeons, Gadwall, Teal...all of 'em.
I could no longer justify killing the beautiful creatures that I really could hardly stand to eat.
I ate them prepared in every imaginable way, every bacon wrapped, marmalade and teriyaki and garlic slurry possible.
Rare, medium rare, medium, well done and burned to s.h.i.t.
They were edible...not enjoyable.

I agree with T_Inman 100%.
Everything you do in a duck recipe is designed to mask the taste of the duck.

Give me scales over feathers any day, even dinks like this...🤣😉

[Linked Image from i.postimg.cc]

Photo Nazis...🤣🤣🤣

Proud NRA Life Member