News Staff
Tuesday, October 5, 2021
The time of year is upon us for duck and goose, and “yes” they make delicious meals. The key to good flavor is the quick processing of the wild goose or duck as soon as it has been shot down. Duck and geese need to be eviscerated, bagged, and placed on ice immediately. Removal of any excess fat on wild goose and duck is best as it becomes rancid quickly. This is where the gamey flavor can reside. The fat content varies according to the age and species.