I have a large amount of wild duck in my freezer and will be cooking it for eight people. However, I have never cooked with wild duck before. The hunter said that his family "boils" it to make it tender, but I have to imagine he means braising.
Is anyone familiar with this? They're tiny, so I don't think they would roast well, as most recipes I see call for 5 pound ducks. Should I halve each one and braise it?
Many thanks! I have several weeks to worry about this but want to do a dry run or two first.