Methode' de Migration

Duck Hunting changed the way I look at food, period. The process of hunting, shooting, butchering, and cooking wild game helped me understand the time and attention it takes to make great food from wild resources. My mom used to roast a whole duck with currant jelly. It was a great recipe, but it got old. Looking to increase my skills in the kitchen at the time, I utilized duck hunting as my food source.  I couldn't help but question whether a wild duck liver could be as good as a farmed one, and why everyone refused to eat a duck heart or gizzard? I now use every part of the bird I can. Gizzard meat is great for slow cooking, tacos, or grinding into sausage. I fry the heart in olive oil with a farm fresh egg in the morning, the breasts are cut out with fat on them, the rest of the fat is rendered for cooking duck confit, and the liver is either cooked or saved for pate. Before and during the migration, ducks and geese gorge themselves to store energy. This creates fatty lipid formations in the liver and the result is wild Foie Gras! From the mallard recipes of the past, I've happily migrated into new culinary territory, and spreading my wings into homemade haute cuisine. 

A beautiful mixed bag limit.

Rendered wild duck fat.

A Gizzard Blizzard! Note the corn kernels and fresh roughage in the digestive tracks! Cut these in half, empty the insides into a garbage (Its tough on drain pipes), and fillet the meat. 

Duck breast, skin side down, with pieces of fat from the ducks neck and green onions. Sea Salt and pepper to taste. 

Three shades of liver. The far left being fatty and delicious, the far right being healthy and nutrient rich- both are exceptional fare.