I always pluck my ducks. I think a roasted or grilled duck with crispy skin is much better than any over-marinated, non-duck tasting dish I have tried. Seems to me that most recipes out there just cover up the taste of a wild bird.
Anyway, I am always amazed at how many people cut the breast meat out of a big dabbling duck and throw the rest of the bird away. This last weekend I hunted with a pretty good cook, and he told me that he has never plucked a duck in his life. Am I a minority when it comes to enjoying a whole roasted bird, or are people just too tired to pluck their harvest after an early morning hunt?
Anyway, I am always amazed at how many people cut the breast meat out of a big dabbling duck and throw the rest of the bird away. This last weekend I hunted with a pretty good cook, and he told me that he has never plucked a duck in his life. Am I a minority when it comes to enjoying a whole roasted bird, or are people just too tired to pluck their harvest after an early morning hunt?