Honest duck confit and cherry sauce, done the way the camp likes it.
Brine or season the duck confit well ahead and pat the skin completely dry for a crisp finish.
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Wild Fowl & Duck
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A waterfowl plate: roast pheasant with an orange glaze, cooked with a close eye and a hot pan.
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Goose breast with a maple glaze -- seared with a hard crust and rested before the knife.
Wild Fowl & Duck
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Slow and simple whole roast duck with a maple glaze, full of deep, wood-smoke flavor.
Wild Fowl & Duck
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Teal breast done right: and braised cabbage, with real technique and a good rest.