Any Home Bakers Here?

Well sorry to hear your duck was so gamey tasting. I’m 63 and been hunting since I was 14. I used to snare rabbits ( Varying Hares) even before that. Wild game can be very strong tasting and sometimes very nasty.
As mentioned brining is always the thing I do for all small game. Ducks, geese, rabbits, grouse, pheasant and Woodcock.
I also shot a Mallard Green Head and a Black duck this week.
After trying many ways over many years the best way to prepare wild ducks for our taste is;

Fillet the skinless breast off the bone. Remove skinless legs. Remove all blood bruising and pellets from the meat Soak in salted water in the fridge for at least 24 hours. Remove the salt water, pat dry, slice the breast across the grain in 1/4 inch or less thick slices. Apply spices of choice then dust in flour. Pan fry in shallow oil of your choice.
I would never eat small game any other way.
As we all know we are what we eat! The same goes for wild game. The BEST DUCKS I have ever eaten have been those that have been feeding on wild rice corn fed ducks are my sec choice.
I‘m attaching a picture of Titan’s Little BooBoo. She’s the one with all the brains. A great work ethic as well.

I use STEAK SPICE for duck, geese, rabbit,
I use SALT, PEPPER AND GARLIC POWDER for grouse, pheasant and woodcock.
 

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MAN! That duck had a STRONG game taste!

at least I can make a good stock out of it and make duck noodle soup. Doing that tomorrow.
Well, I just learned something. Apparently, to get rid of the game taste in wild waterfowl, you have to brine it in a special brine for 12 to 24 hours.

I didn’t know that. Have to try it next time I get a duck or goose.

Well, it’s late now. Good night everyone!

Somehow I forgot to quote These in my above post.
 
That's what happens to me sometimes but it's due to the high altitude. I see you're in MN, so that shouldn't be an issue, right?

This is what the site My Recipes says:
"Brownies generally have a lower ratio of flour to fat (butter and eggs) than many other baked goods, which makes them more prone to caving in the center. When you beat the eggs and butter you incorporate air into them, and the flour stabilizes the air bubbles. But if too much air is in the mixture for the amount of flour, the brownies "over-expand" as they bake, but collapse, or cave in, as they cool and the unstable air bubbles deflate.
To avoid this problem, says Michelle Tampakis, Senior Baking Instructor at the Institute of Culinary Education in New York City, (1) add the eggs one at a time, and beat between each addition, and (2) avoid over beating the mixture—meaning too long or at too high a speed."

The altitude here is 1230 feet.
The 2nd pan of brownies was a different recipe, I beat the eggs before adding to the butter, sugar cocoa mixture and did not use baking powder or soda. I don't know if the metal instead of glass pan made a difference. But the sunken in the middle brownies tasted great.
 
The altitude here is 1230 feet.
The 2nd pan of brownies was a different recipe, I beat the eggs before adding to the butter, sugar cocoa mixture and did not use baking powder or soda. I don't know if the metal instead of glass pan made a difference. But the sunken in the middle brownies tasted great.

I always prefer the middle brownies anyway! Some like the crispy outer edges.

Your 2nd pan turned out great and I like how you decorated it!
 

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