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- Good Eats (http://www.cigarasylum.com/vb/forumdisplay.php?f=40)

- - Wild Duck (http://www.cigarasylum.com/vb/showthread.php?t=71342)

Smoked, pain fried in organic butter. Burrata cheese, lime olive oil and some rustic ciabatta.....

Oregon Pinot noir from Daan vineyards (2012)

I'm in heaven....

http://i1369.photobucket.com/albums/...sub6pbuy7.jpeg

Looks very tasty. I would eat that with pleasure.

I love all duck, but Peking style is my favorite. That looks awesome!!

Looks amazing! I love duck!

WOW just very simply WOW.

"Pain" fried...? :r

Seriously, that looks magnificent. :dr :tu

http://i1369.photobucket.com/albums/...psnzbewhyg.jpg

This time with shallots, tomato and peri peri, with a side of buttered smashed potato...

http://i1369.photobucket.com/albums/...psraqfesbd.jpg

And a nice little Bordeaux....

That sausage looks fantastic, Neil!

Looks great! What's the difference between wild/farm duck flavor/fat wise?

Quote:

Originally Posted by Flynnster (Post 2103431)

Looks great! What's the difference between wild/farm duck flavor/fat wise?

Domestic ducks tend to be fatter and have paler flesh. Wild duck flavour vary greatly depending on sub-species and diet - some people even claim terroir. The best rating are pintails and teal.

In general they are more like steak than poultry. If over cooked they taste like old Oliver - not good at all. Cooking wild fowl is a bit of an art, or you easily be put off. We live them....