sp1187

I only do wild ducks. (hopefully I have a good hunting season) Because I don't have the time to pluck most my birds, they are skinned and boned before going into the freezer. The breasts we do a quick sear and then finish them in the oven. We never cook them past medium rare. Is it the same with domestic birds? For a sauce I use chopped Craisins with a reduced orange marmalade.

I've used tea leaves for smoking (indoors) duck. Very tasty.