Wild duck : The duck savage is a bird aquatic from which was obtained the domestic duck. THE colvert, the most common species in France, is the largest (see Mallard); the male has green and gray plumage, highlighted with brown and white; the female is brown.
Very sedentary from October to March, the mallard only goes south if it is very cold. It is now the object of breeding, and is commonly seen on the water bodies of large cities. Other wild ducks are renowned in terms of gastronomy: the tiger nut, with a spatulate beak; the gadwall, gray and white, with brown-edged wings (in the East); the whistler (smaller, which stays on the coasts) and the pintail, which are less appreciated. The shelduck and the merganser are now protected.
Culinary Uses of Wild Duck: We usually eat only the thighs and netting wild ducks (so you need a bird for two people). This game it's never gamy ; with chair exquisite se consumes fresh, roasted to the broche or the family four for the subjects most jeunes and the most Soft caramels, riding a messed up or fricassee for the older ones.
The preparations culinary domestic duck apply to wild duck.
See Duck.