You may soak older birds in a solution of teaspoon salt and 1 tablespoon vinegar per quart of cold water for 4 to 12 hours in the refrigerator. However, recent research has shown that color and texture indicators alone are not reliable. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food When cooking whole poultry, the thermometer should be inserted into the thickest part of the thigh. If cooking poultry parts, insert the thermometer into the thickest area, avoiding the bone. The age of the bird determines the cooking method.
Young birds have lighter legs, soft breastbones and flexible beaks.
Old birds have darker, hard-skinned legs, brittle breastbones and inflexible beaks. Wild duck meat is darker and somewhat dryer than domestic duck. To retain or add moisture when roasting older or skinned birds, cover the breast with strips of bacon or side pork and roast in a covered pan. Game birds may be prepared like chicken. Dry cookery methods, such as frying, are appropriate for young birds.