How to cook wild duck, or any other fowl
I used this recipe on wild duck a couple days ago, also on pheasant a few months ago.
Take your bird, cut into small 1inch X1inch squares.
soak in a bowl of Worchestire sauce 24 hours
wrap in bacon slices, sliding toothpicks through them to keep the bacon from coming off.
cook over a fairly hot fire, flame kiss them for about 4 minutes on each side.
baste them with Pickapepper sauce, or whatever your favorite basting sauce happens to be.
Cook for another 2 minutes on each side, or until done.
Mind the burnt toothpicks, and enjoy! I have found it works well on pheasant, duck, chicken, turkey, and I suppose it would work on any other bird you happen to find.