Wild Duck

Store fresh duck raw. Cooked duck should be consumed within 3-4 days.

Because wild duck can be leaner, consider adding fat during cooking (like basting with butter or oil) or cooking it with fatty accompaniments.

The skin can be rendered crispy by scoring it and cooking it slowly over medium heat, fat-side down.

Marinating wild duck can help tenderize the meat and add complementary flavors.

Fruits: Cherries, berries, apples, plums

Vegetables: Root vegetables (carrots, parsnips), mushrooms, onions

Herbs & Spices: Thyme, rosemary, sage, juniper berries

Sauces: Red wine reduction, fruit-based glazes, rich gravy

Overcooking: Wild duck is prone to drying out quickly, so aim for medium-rare to medium for the best texture.

Not rendering the fat: Leaving too much fat on can make the dish greasy; rendering it properly results in crispy skin.