Spinning a Duck

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I cook a LOT of wild game meats. Been cooking wild duck since I was a kid. Wild birds are like cooking a turkey-each part is best cooked different ways to different temps so it is best to part them out. We use to parboil the legs and thighs at the camp in onion soup mix and water, then grill them with cajun seasoning. Final touch was a fruit glaze...or a pineapple/orange glaze. Wholly cow is that good!!! Makes great appetizers at the camp when cooking ducks for supper that will take 4-5 hours to be ready.
Now that sounds good Keith, and I might try it sometime.

When I had it quite a few years ago. The guy I was working for, shot them and took to the Chinese Restaurant that we ate a lot of times at. He knew the owner May. And she cooked it up for him and us. And I was not impressed with it at all. I was surprised he had her do it as he was a great cook. So I thought this will be good .....wrong. So I thought that is the way duck is .

Now I see the difference from what you say and how You , Eric and if I remember right I think Al also did one , amongst others here at SMF.

Maybe I will give it a go.


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