On Cooking Ducks and Geese

As I peruse social media hunting groups and online threads, I continually see a constant stream of confusion, misrepresentation, and disinformation about cooking wild ducks and geese. Every thread or comment section looks a little like this:

geese are gamey; ducks are greasy; just throw it all in a crockpot; they’re too tough; tastes like liver; aren’t worth eating; carp of the sky; best roasted whole; turn it all into jerky; just leave ‘em in the field; pukey face emoji; cover them with salt and pepper, cook on high, put on a plate, garnish with parsley, dump it into the garbage, and eat the plate.

Most of these comments are patently false or misleading, and I’d die a happy man if I never heard that lame, unoriginal joke at the end there ever again.

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