Waterfowl

Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.com.

If you like horseradish on your antlered game, you’ll love it on your duck too. Scott is using Teals for today’s recipe.

Scott teaches how to NOT have your duck taste like liver with this excellent recipe. Brining is the key. Plus, he shows the color of a properly cooked duck.