I grilled my first wild duck breasts recently (teals), and they tasted like liver.
I figure I just don't know what I'm doing yet.
When I breasted them out, the meat was really dark red. I found a site that talks about the importance of dry aging the meat for a few days.
I tried that, but after 2 days no blood had come out of it, and so I tried brining it for a few hours. The brine turned pinkish, but the meat was still really red. Is that normal? Next time, I'd try the 24 hours that was suggested above.
A friend of mine tells me that with chickens he always cut the head off and hung them by their feet for a day to drain the blood out. Does anyone do anything like that with duck?
How quickly should you process them after they're killed? For these, it was probably 6 hours.