FrankZ said:Wild and farm raised will have different tastes.
I am not one to tell someone they should try something again they don't like (I hate when people tell me I just haven't had the right *their* grits).
Duck is one of my favorite meats, but don't expect the wild ones to have a lot of fat. The geese I have cooked were wild and the amount of fat I got out of them was disappointing.
What did you dislike about the wild duck?
Andy M. said:
just a few more stray thoughts for your duckling adventure. be sure to roast some potatoes alongside your duck in the oven, even if you have other potato plans for your meal. you'll be glad you did. they'll sponge up all that ducky goodness. yukons, please. your packet of innards is a hit or miss affair. sauteing the liver(if you get it) and smearing it on bread is what i do with it too, something to snack while hungrily waiting for the ducky...adding some chicken giblets to the duck's works well if you liked a giblet stuffing. i love my sauerkraut bavarian style, with a generous ladle of duck fat, some caraway and brown sugar. duckling and sauerkraut go together like peaches and cream. (just a reminder)
You're making roast duck sound entirely too tempting, especially the part about liver on toast. Mmmmm. A trivial question: Are they always ducklings; if not, is a juvie preferred over just duck if I should have a choice at the frozen bird bin?
My dear DIL, who is a 'particular' eater, won't eat things that are the wrong color -- no purple beans, no yellow cauliflower, etc. Just won't try them. Still and all, I don't have to guess about her likes and dislikes, none of this, 'well, I'll try it, but I won't like it' then, surprise, not liking it. I've moved on from that particular dead horse - can't see the point.
PS: No one can make me like likkerish.
not quite sure i'm following the problem you're envisioning with your dil who won't eat wrong colored things, and the connection with duckling--referring to the dark meat? or d'mean duckling would still be considered a peculiar food by some? if you are spending the labor day weekend with your son and dil, and she is a finicky eater, perhaps the roast duck for another time? as to the size of you frozen duckling, they are very uniform in weight. your duck will most likely weigh between six and eight pounds. i think they all are young ducklings that you see at the market. if you want a larger bird, a goose weighs almost twice as much as a ducking and the taste is very similar. i think if i needed to feed a lot of people i would just buy an extra duck. don't expect it to be cheap. unlike bolas' lucky sale ducks, i've never seen one on sale in this country. i usually pay about $20.00 m/l for my bird. worth every penny, too....
