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My favorite way to eat duck is whole, skin-on, and roasted over a charcoal grill using ducks harvested that day. You can’t beat a fresh, whole roasted duck. I find that frozen ducks don’t roast nearly as well as fresh ones; however, as the season kicks into high gear, it’s easy to get overwhelmed with too many ducks, requiring that some be frozen. A great way to use frozen ducks and ducks that got a little beat up (by close shots or by a hard-mouthed Chesapeake dog) is Italian-style duck sausage. This recipe includes traditional Italian spices like basil, garlic, oregano, and thyme and results in tasty, juicy sausage that is great to eat with mustard, sauerkraut, or include on a charcuterie board to be served as an appetizer.
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