Re: Ageing Geese and ducks.
I often age my ducks for up to a week in a cool spot. Whether they taste better is debatable, I'm confident they don't taste any worse. I've gotten a bunch of great recipes from the book Duck, Duck, Goose, but my favourite is still pan fry the breasts skin on with a bit of spice. I also make a batch or two of smoked duck jerky every year....I'm addicted to that stuff.
Most important thing to remember is to cook them med rare at most - over cooking waterfowl is the big sin and really makes them taste like crap. If the bird tastes like liver or gamey, it is probably overcooked.
Last edited by Sasquatch; 11-17-2017 at 11:46 PM.
To warm barrels and cold noses