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Re: kill it, cook it, eat it?
Duck breast fillets from supermarkets are nice roasted- only get tough if overcooked - put crumpled tinfoil under them so they dont sit in the fat while roasting. They are not like the wild mallard ducks which have no fat.
PS as for pidgeons - Quail are similar and are farmed in the Ribble valley and can be got all year round - have eaten wild wood pidgeon
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