one of many duck breasts i made while duck was still in season. Really simple way to prepare it. I just grilled it over an open fire with a bit of butter for a crispier exterior. As spices i used just salt pepper and garlic powder. Would you try this or is it a bit too "raw"
by ActualArmadillo6557
4 Comments
Looks great! Been trying to get my first duck for a few years (difficult to solo hunt in public lands in NH). Cant wait to cook one like this
Not sure I would eat something wild that rare, but no expert on risks.
Tried mallard once and can’t say I enjoyed it as much as ‘standard’ duck, but was definitely nice to experience.
It’s interesting how it looks like venison. Was the fat cap removed or is it just perfectly rendered?
How would you describe the flavor in comparison to a duck that one would get at the store?
looks great, wanna taste it