Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Tuesday, November 13. 2012

Fat Redheads

A Baker's Dozen, two weeks ago in Manitoba. Duck is dark meat, must be cooked rare, blood-red inside. Redheads taste like Canvasbacks.


Posted by Gwynnie at 19:27 | Comments (4) | Trackbacks (0)

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I've never, I suspect, eaten wild duck. Only Fulton street offerings a few times which may have been wild but I doubt it. It wasn't that good, the duck. What am I missing?

Would a wild cow taste better?
#1 XRay on 2012-11-13 22:14 (Reply)
What you do with wild duck is put on a board, cook it at 400 degrees for four hours, then throw the duck away and eat the board.
#2 Santay on 2012-11-14 04:40 (Reply)
Duck is like marriage. Everyone should try it once.
#3 BillH on 2012-11-14 12:19 (Reply)
I persume, then, that there are motivations other than taste involved. Fair enough. Just wanted to be sure I wasn't missing out on some kick ass food. As that would be a lot of gear to buy, for the hunting. No matter the skill, knowledge, and travel expenses required.
#4 XRay on 2012-11-14 21:21 (Reply)

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