Specklebelly and duck ideas

Skin on, cast iron, salt, pepper, and a touch of olive oil. Cook rare, melt in yo mouth

My go to is to sous vide the duck/goose with satsuma or orange and your seasonings (salt,pepper, cayenne, and garlic powder). When you sous vide with the fruit, do not put the peel in with the meat. Only the "meat" of the satsuma/orange. Sous vide the duck to about 120, then sear in a hot cast iron with pepper jelly. I always find some local pepper jelly that people make, but the tobacco pepper jelly would work just fine.

I make street tacos with mine, my kids tear it up. But breast in a crock pot all day, take out and shred, season with whatever your favorite seasoning is, I have a black stone griddle, sear the breast, serve on tortillas with lime cilantro and white onions. Fiya