Since I am quite duck rich this winter, I am getting creative. Made duck bourguignon the other day and it was fantastic. Used some non-fatty, skinless mallard breast and gadwall. Will definitely be making again.
Of course, had to do a pan seared mallard, too. This is something that may be my favorite wild game dish, even though it's simple and easy. A seared piece of medium rare meat is hard to beat for my palate.