Skinned birds need considerable larding and basting to stay moist in the oven or on the grill. A very simple and tasty way to cook duck is to fillet out the breast meat and separate it into its four natural parts, then tenderize (pound), season and pan fry just as you would a steak.

With some of the stronger tasting waterfowl, such as snow geese, fillet out the meat, mix with equal parts pork, grind and apply your favorite smoked sausage recipe. You will be amazed.

There’s not much munching on a duck leg. However, save the legs of several birds and crockpot them for some fine morsels of good eating.