So, a friend of mine gave me a dead duck a couple of weeks ago. His
uncle shot it. It was frozen and currently is housed in my freezer ... a
dead duck morgue, for the moment.

I had wild duck a couple of decades ago and it was simply awful. Gamey
and so tough I almost lost teeth in it.

I'm thinking of using it in Gumbo .... seems safer than trying to roast
it (which is what I did with the last one). Any tips re. preparation or
marinades to get shed of the gamey flavor and soften this dead bird up a
bit?

Your only friend,
Dave W.

--
Living in the Ozarks
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During times of universal deceit, telling the truth
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