Recipes roll off his tongue like waterfalls, too many to be mentioned here, mostly directed toward keeping meat succulent and moist. Slice thinner, about the same thickness as a duck breast. Try lots of lemon and lime. Purchase many spices in the Mexican food section. They cost about one-third as much and taste the same.
Sesame seeds are sesame seeds.
At the end of the season, roast duck legs in foil with oriental seasoning at 450 degrees for 2 hours, turning every half hour. Do pheasant legs and thighs much like duck legs. Wrap in bacon, season liberally and cook with white wine in a covered pan, turning frequently. Both make wonderful hors d'oeuvres. Leysath does much of his cooking in a pan, preferably cast iron.