On the way to my house is my proud hunter brother, bringing me a duck he shot yesterday during his annual guy's weekend of shooting birds and watching football. It's a Wood Duck (yes, it's legal), and he has charged me with it's preparation. I've cooked duck before, in whole and in part, but they've been farmed ducks from the meat market. I have cooked a freshly killed wild goose with excellent results.
Does it need to hang? Is this necessary? Should I attempt to cook it whole or in parts? He wants it for dinner tonight. Any reason to wait?
Any and all thoughts welcome. And yes, I'll be saving the rendered fat. :D