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Soak ducks in salt water overnight to draw out blood and minimize gamey taste, changing water when red (twice, three times with badly shot-up ducks), removing ducks when lack of color in water indicates blood is drained.
Japanese Grilled Wild Duck Ingredients:
Vi teaspoon Chinese 5-spice powder per duck
1 teaspoon ginger per duck
2 teaspoons coarsely ground black pepper or Szechwan pepper per duck
One quart plum wine (you will use about one-third bottle per duck)
Mix dry ingredients into wine. Quarter ducks and marinate ducks in wine overnight, turning every six hours. " Place ducks on grill above glowing bed of charcoal. Grill until tender.
(One 4-5 lb. duck per dining adult.)
Roast Wild Fowl (Basic recipe for pheasant, grouse or ducks, preferably mallards, black ducks or wood ducks) Ingredients:
2 medium white onions per bird
2 medium apples per bird
1 cup chopped celery centers and leaves per bird
Preheat oven to 325 degrees.
Rinse dressed and plucked birds. Rub salt and pepper inside bird, seasoned salt if desired. Sprinkle ground sage or poultry seasoning inside bird. Quarter onions and cored but unpeeled* apples. Stuff onions, apples and celery into birds. Spread butter lightly over breasts.
Place small birds in loaf pans or all snugly into large roasting pan and wrap as close to airtight as possible to preserve juices. Place in preheated oven and roast 1 Vi hours, removing foil for last 10 minutes to allow birds to brown.
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