What's the best tasting non-chicken fowl?

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10 Comments

usuba D. April 12, 2011
Guinea Hen.
 
boulangere April 11, 2011
sarah k. has my vote: duck confit!
 
sarah K. April 11, 2011
Mmm, duck confit!
 
cookbookchick April 11, 2011
Thanks for the giggle, Sam1148!
 
Sam1148 April 11, 2011
Be sure to score the duck skin first, then render on med-low it a bit in a pan skin side down then sear at higher temp and finish in the oven.
You need to have a crispy skin for good duck, and searing gives you the "Mallard" reaction. ;)
 
ChefDaddy April 11, 2011
Duck
 
jwolfsthal April 11, 2011
ducks rocks the category. I have had a few good smoked pheasants in the day, but duck is easy, good and you get duck fat to fry potatoes in for free!!!
 
Tony S. April 11, 2011
Duck and quail tied.
 
aargersi April 11, 2011
GO TEAM DUCK! For sure. Closely followed by quail.
 
hardlikearmour April 11, 2011
Personal preference, but I'd say duck!
 
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