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<blockquote data-quote="Cowbaby" data-source="post: 3512294" data-attributes="member: 46875"><p>I don't know of any ducks or geese that taste fishy except those of the Merganser type ducks that actually eat fish. Old timers before seasons used to say to not shoot the waterfowl heading north as they had been down in Louisiana mucky swamps and had a off taste. Only shoot them heading south in the fall through the grain fields from Canada. But that was legal to do even before my time.</p><p></p><p>Actually wild duck is rather lean and a tame duck is greasy. both wild ducks and geese are pretty blue meated though and wild goose is slightly livery in flavor to me. They are not my favorite game but I have eaten them and would again. That is the reason I am not a waterfowler. Usually wild geese are pretty fat and you might end up with over an inch of oil in a a roasting pan after roasting one. I have never eaten a tame goose.</p><p></p><p>I am sure these guys have way better ways of preparing them than I do with just a duck and oranges dish with wild rice and such. Any game can be wonderfully prepared and highly prized by people who know what they are doing.</p><p></p><p>If your in the Orient, STAY AWAY from the Peking Duck over there. They flatten it out like road kill and let it hang for a few weeks and slightly rot to the point of a good wang to it.</p></blockquote><p></p>
[QUOTE="Cowbaby, post: 3512294, member: 46875"] I don't know of any ducks or geese that taste fishy except those of the Merganser type ducks that actually eat fish. Old timers before seasons used to say to not shoot the waterfowl heading north as they had been down in Louisiana mucky swamps and had a off taste. Only shoot them heading south in the fall through the grain fields from Canada. But that was legal to do even before my time. Actually wild duck is rather lean and a tame duck is greasy. both wild ducks and geese are pretty blue meated though and wild goose is slightly livery in flavor to me. They are not my favorite game but I have eaten them and would again. That is the reason I am not a waterfowler. Usually wild geese are pretty fat and you might end up with over an inch of oil in a a roasting pan after roasting one. I have never eaten a tame goose. I am sure these guys have way better ways of preparing them than I do with just a duck and oranges dish with wild rice and such. Any game can be wonderfully prepared and highly prized by people who know what they are doing. If your in the Orient, STAY AWAY from the Peking Duck over there. They flatten it out like road kill and let it hang for a few weeks and slightly rot to the point of a good wang to it. [/QUOTE]
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