Posted on 09/14/2018 7:07:10 AM PDT by Cletus.D.Yokel
I had a friend that said he once cooked one and the grease flashed over and blew the oven door open.
yeah they are not easy to cook - low and slow over a drip pan for many hours
like you do for duck, only more
There are people out there that insist that hot and fast is best for waterfowl. I find it disgusting though I eat red meat and some other wild poultry basically seared but still bleu. Low and slow is better for waterfowl as the meat and tendons break down better. Failure to thourougly prick skin before roasting has a tendency to make for a greasy bird.
great advice thank you
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