Darn that looks good. 150 ducks a season?? Is there a limit?Ok, so I see others did thread drift of meat cut off the bone including Phil, so here I go. Here is how I like to cook duck and dove. Cut off the bone.
Mallard is the best, just your bigger piece of meat, and just to me the best. I fillet off the bone, but leave the skin, skin/fat add incredible flavor.. I like to pepper them up, age a week in tupperware, giving them a flip ones a day and not letting it soak too much in juice, but not letting it dry out either...
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Add salt befor cooking, then cook them like filet mignon skin down first on caste iron.
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Whatever you do, do not over cook...
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