Smoked, pain fried in organic butter. Burrata cheese, lime olive oil and some rustic ciabatta.....

Oregon Pinot noir from Daan vineyards (2012)

I'm in heaven....

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:-)
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Looks very tasty. I would eat that with pleasure.
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That looks awesome
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I love all duck, but Peking style is my favorite. That looks awesome!!
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https://www.youtube.com/watch?v=u14T5wzicqw
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Looks amazing! I love duck!
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WOW just very simply WOW.
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Very nice!
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"Pain" fried...? :-)

Seriously, that looks magnificent. :-) :-)
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This time with shallots, tomato and peri peri, with a side of buttered smashed potato...

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And a nice little Bordeaux....
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Or the intrepid duck/pork sausage maker.....

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That sausage looks fantastic, Neil!
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Looks great! What's the difference between wild/farm duck flavor/fat wise?
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Domestic ducks tend to be fatter and have paler flesh. Wild duck flavour vary greatly depending on sub-species and diet - some people even claim terroir. The best rating are pintails and teal.

In general they are more like steak than poultry. If over cooked they taste like old Oliver - not good at all. Cooking wild fowl is a bit of an art, or you easily be put off. We live them....
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