Finally found a hunter of duck, wood pigeon, pheasant and deer who live nearby, and went to see his supply. Quite a small commercial operation with proper butcher area, cold room and packing facility, with 4 people working. 80% went to UK or other European countries, as Irish are not crazy with game meat. The rest to local restaurants.
He is happy to sell to individual customer in cash and we get the wholesale price. Wild Mayard duck is small and not fatty, good for a meal for 2.
I seasoned with salt and 5 spices powder, bake at 200˚C for 25 minutes and rested in the oven with the door ajar for another 10 minutes. The breast meat is dark and tender, while the thigh is tough and needs longer cooking/stewing. Next time I will cook breast and thight separately.
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