While cleaning the gadwall, I reached up into the body cavity and pulled out a heart as big as its head. I looked at that big blood pump and understood how ducks can fly so hard, so long, so fast, so far. Imagine if human hearts were as big as our heads. Back home, I cut out the backbone, sprinkled the meat with sea salt, and roasted the bird over hot coals, about ten minutes on each side. I think that's the best way to cook duck.
Duck meat is rich in blood, and blood is sweet.
Gnawing my way through this delectable dish, I struggled to separate the wing from the shoulder, the leg from the hip. All joints were linked as though with wire cables. A duck's engineering is akin to that of a BMW, while a ruffed grouse, on the other hand, falls apart like a Yugo after the warranty expires. All rights reserved.