Thursday, January 2, 2014
So I decided to marinate it in Japanese barbecue sauce, Ohgon No Aji-medium hot, since it is sweet and mildly spiced so it should at least mask any fishiness present if this puddle duck has been feeding on anything other than plant life. I cut a piece of fat near it's rear and heated it in the fry pan to see if there was any fishy smell. There was not. So far so good. Had it been smelly I would have removed any fat or skin and cooked just the meat.
yuzukoshō, which is a Japanese condiment made from the yuzu citrus and chilli peppers. I figured if there were anything off tasting these two seasonings should at least cover it up. In this case it was not needed the duck was excellent.
I examined the gizzard as I cleaned it and it was full of seed along with grit of course. This and the fact that this bird seemed very young was the likely reason that this bird came out so tasty.