Hmmmmmmmm? Bacon-wrapped butter deep fried in lard. Sounds like a plan! :cool:

Cathy: Domestic duck and goose are both rather on the fatty side, and you have to really work at it to get all the grease to render out. Wild birds, on the other hand, are almost totally lacking in fat, and have a much better taste, IMO. Wild ducks (this varies by species, of course) have a sort of nutty underflavor. Wood ducks, in particular, have that nutty taste.

Fish-eating waterfowl, and sea ducks, on the other hand, have a strong, liverish flavor that most people don't care for.

Wild goose can be cooked more like roast beef than poultry. With Canada geese (note that one of them is a Canada goose, not a Canadian), for instance, I grill or broil the breasts to the rare stage, slice thinly, and seve with an appropriate sauce.

Swans are even more beef-like than geese.

Thank you KYH for clarifying the differences for me, I am not at all knowledgeable on fowl. But sounds like I would much prefer wild over farm raised duck or goose. But the thing that happens to me is I love ducks and geese in the wild so much that I am afraid I could not bear to eat them, and yet I will eat Venison...go figure! But if I ever get the inclination I will find a way to acquire wild fowl!
Once Again Thank you, Cathy

Duck is probably my favorite fowl. Raspberry duck is one of my specialties.

A very long time ago, I prepared a Christmas duck recipe in the microwave, no less!!!! It had a glaze of some kind with soy sauce and plum jam (or jelly, can't remember which). And it turned out amazingly good. Of course, I've long lost the recipe. But now, I pretty much just go with traditional fare.