Ingredients

3 to 4 breasts of black or mallard duck
whole milk
butter

Cooking Instructions

Soak overnight in water and baking soda. Next day, cut breasts to desired portions (chunks or strips) and boil them in whole milk for a minute or two; slightly rare is best. Take the meat out of the milk and dry the meat with paper towels. Fry them in butter, or use the meat “as is” for stew meat.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)