re: Wild Duck Recipes

No, unless really fat. Score domestic duck breasts because they are so fat and it helps render it. Wild birds rarely have that much fat. That skin will crisp unscored.

It has to be kept rare or you may as well roast them. Skin side down on grill in hot cast iron or direct either until skin browns and crisps then flip for a second. If broiling, skin side up until smoking a little and crisps, then flip for a second. Awesome!