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Thread: Duck preparation

  1. #1

    Duck preparation

    Hi all, it's that time of year again and I've shot a few ducks already, being one that likes to eat what I kill, I made sweet and sour duck with my first couple and wondered if anyone could suggest a method/share any tips for reducing the 'gameyness' of duck (and any other meat) so that it's not quite so liver tasting?

    ​thanks in advance!
    The more I learn about people, the more I like my dog.

  2. #2
    Try preparing them fresh, cut meat into very small pieces and use sparingly and don't overcook.

  3. #3
    I think most of the gamey taste is in the fat and skin, I think grilling them on the barbecue seems to help somewhat (my wife doesn't agree though!).

  4. #4
    one year i made some sausages out of a pile of frozen ducks. fantastic

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