I've got these two ducks in the fridge. Mature birds well past the ideal butchering age, but I needed to cull some of the flock and I hate to have them go to waste.
I've only cooked young birds before and don't know what to do with the older ones. I was thinking duck ravioli might be okay since I could grind the meat and that may help with any toughness.
Suggestions and insight appreciated!