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<blockquote data-quote="Quackrstackr" data-source="post: 116549" data-attributes="member: 437"><p>They taste like.... ducks. :lol: </p><p></p><p>I guess they can be greasy if you roast the whole bird. That is a whole lot of work for not much in return so we normally debone them which gets rid of all of the fat.</p><p></p><p>The meat is dark but will lighten if you dry age them in a refridgerator.</p><p></p><p>Ducks and geese can be good or they can be less than appetizing. Most of it depends on what they have been eating. The one sure fire way to ruin waterfowl is to overcook it. Anything over medium rare is going to be tough and begin to taste like liver (or possibly something else, depending on their diet).</p></blockquote><p></p>
[QUOTE="Quackrstackr, post: 116549, member: 437"] They taste like.... ducks. :lol: I guess they can be greasy if you roast the whole bird. That is a whole lot of work for not much in return so we normally debone them which gets rid of all of the fat. The meat is dark but will lighten if you dry age them in a refridgerator. Ducks and geese can be good or they can be less than appetizing. Most of it depends on what they have been eating. The one sure fire way to ruin waterfowl is to overcook it. Anything over medium rare is going to be tough and begin to taste like liver (or possibly something else, depending on their diet). [/QUOTE]
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