Wild duck and geese hunters prefer the lean meat of the waterfowl. However, the key to successfully cooking the meat is to understand that duck and waterfowl are not the same as cooking poultry Wild duck is best eaten rare to medium. Similar to red meat, duck juices run red, not clear, like poultry. The meat itself is a deep garnet red. As with any wild game, make a point not to overcook it and to eliminate as much of the natural fat as possible and replace it with domestic oil or fat products, such as butter or olive oil. Fat, as you might know, is an insulator for waterfowl, and a lubricant. If there is too much fat, it will prevent the skin from crisping.

   

Non-Restricted Course