also, preparing and saying “gastrique” makes me feel like a fancy-pants chef.

that is all.

Thanks for the comment. I accept that to some extent. I know that a lot of game is also incredibly stressed at its time of death so that may contribute.

I’m just wondering more about formerly wild animals that are now “farmed”, for instance salmon, shrimp–that sort of thing. But your explanation is probably the correct one.

democommie: I think gaminess is tastes at its heights when you’re eating wild animals or parts of wild animals that are either older or the muscles of the part you are eating have gotten a lot of exercise. So, you’ll taste a lot of gaminess in venison chuck, but less in duck breast. And, like Claudia say, the kind of duck matters for that duck taste she’s going for.

I’m totally impressed. What a way to bring all those ingredients together. You da man!

Elaine

We love duck. Funny thing, I roasted a whole duck just last night and had it with Francois’ Sicilian broccoli! Soon to be on the blog. I was surprised though, for a whole duck, Beck and I got a serving each with about a serving and a half leftover. Either the duck’s just don’t yield much or we’re pigs.

You’re killing me, I nearly snorted my green tea through my nose!

Your comment about the unduckiness of the duck breasts raises a question for me.

I have not eaten lamb all that much but I remember when it was much “gamier” than it seems to be these days. And I’ve heard from other people that their “wild game” was yummy–
“tasted just like beef tenderloin!”. The guy who I rented a room from while I was house hunting last year was a hunter. He shot 2 or 3 deer and ate venison steaks for breakfast sometimes. He also came home one day with a canada goose just took the breasts off. The meat was the color of tuna and I’m sure it tasted pretty wild.

Is the mildness of the duck you had and the lamb of today the result of trying to raise these animals to be “inoffensive” or do you think I just have had a few bad experiences over the years?