"Lucretia Borgia" > wrote in message
...
> It would probably roast nicely and be delicious. Perhaps the one you
> had decades ago was too recently killed. A wild duck should hang to
> age the meat in a cool place such as a basement. Preferably, still
> with feathers on. Nice cool basement, I would give it about a week.
> ...
> Sheena

I've always been confused about hanging meat. Food safety purists say you
never let raw meat thaw on the counter and keep it refrigerated or frozen
when it's not above ... what was it? ...140 degrees? Something like that. So
can anyone explain why the aging of meat is a good thing and not a cardinal
sin against food safety?

Kathy