In article >,
Lucretia Borgia > wrote:

<snip>
> >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.
>
> 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.
>
> Place it on a rack, pierce the breast area as that is where all the
> fat is stored for swimming in frigid water and roast slowly.
> Delicious. I would consider making it into gumbo a real waste of
> gourmet food.
>
> Sheena

Thanks for the advice, Sheena, though I don't think I'll be able to age
my duck cause its been frozen for a couple of weeks and its feathers
have long since gone to wherever feathers go.

Its a small (1 1/4 lb) bird. I think I might thaw it, parboil it a bit
and try to get a taste of the bird before it goes into the gumbo. If it
seems palatable I may well try to bake it on a rack as per your
instructions. (I googled to an old recipe that suggested parboiling with
a carrot in the cavity before baking to reduce the wild duck's "fishy
flavor" ... I may try that.)

Regards,
Dave

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