Duck is probably my favorite game. In a year I'll eat grouse, quail, dove, woodcock, and maybe some venison.
My method for cooking duck (or any dark meat bird) seems to be different from most who've posted--I cook 'em quickly at high heat. I crank the oven up to 500 degrees and roast the whole bird (covered in softened butter, salt, pepper, parsley) in a copper lined skillet. I give a mallard 20 minutes, teal, woodies etc. less time. Remove from oven and set on cutting board. In the same pan on the stovetop I'll begin to make a white butter sauce with shallots, deglazing with red wine. Before reduction is complete, I cut the bird(s) in half and put it in sauce cut edge down for about ten seconds to sear the cut edge. I finish the sauce with the butter and about a tablespoon of black currant jelly. I cook woodcock breasts just about the same except instead of roasting they get sauteed in butter. The legs of the woodcock get braised in wine, rosemary and shallots. This is really a pretty simple recipe that doesn't take a long time to do.
Cooking duck this way yields a rare bird with no hint of the liverish taste I've gotten trying to cook with lower heat and longer times.
If I could get my hands on a duck press I'd like to try making a stock from the bones to use in the sauce. The ones I've seen are awfully expensive for as much as I'd get to use it.
Never had canvasback or chukar, but would love to try them! If anyone has some good grouse recipes I'd like to try them.
