- corneygirl Jan 9, 2010 02:47 PM
I have 5 wild ducks dethawing as I type and I'm not sure what to do with them. I'm thinking of taking off the breasts and cooking them one way and then using the rest for soup/stock/stew... The only other time I cooked one of these I didn't like it, because it was really dry. Any tips / recipes etc. would be appreciated. Also ideas how to reduce gaminess. FWIW they are mostly mallards and one wood duck.Thank you
To reduce some of the gamy-ness and the lean taste of wild duck, brine it overnight.
Then cook on the rare side, aim for internal temp of 135 and no more.
brine or marinate the hell out of them. i've used buttermilk. grill or fry, faster cooking will lessen the drying. hopefully whoever shot them got all the blood out; if not soak in ice water for a bit