Achieving safe and tasty table fare begins the moment you shoot the bird.
Putting a good meal on the table begins the moment you shoot the duck (pheasant, goose, etc). It’s essential that your game meat be kept cool.
An alternative to plucking the whole bird is to ‘breast’ the bird to take most of the usable meat for casseroles, stir-fry, or other flash dishes.
Most people just breast ducks and other game birds, as this utilizes the majority of the edible meat. But it’s not a bad idea to know how to breast should you need to.
Now comes the fun part, gutting the bird, drawing the bird, eviscerating it, whatever you want to call it. Grab that sharp knife and make 2 cuts.
Game birds are lean and with very low fat content, so they can’t be cooked like commercial chicken (they are also much better for you!). The trick is to cook all gamebirds slowly.
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