Quote Originally Posted by A Nerd View Post
I've heared its dark and oily. Doesn't sound very appetizing.
Actually, any waterfowl is going to be fairly fatty. Think about it for six seconds and you'll figure out why. (Hint: bouyancy.) The trick is how you manage all of that fat while cooking it. If you don't do anything, yes, you're going to have a comparatively oily meat. You also should go back to cooking frozen pizzas, 'cause you're a culinary idiot.

I'd go into some solutions, but it really depends on how you're cooking the bird. Making a gumbo? Scoop the excess fat off the top. Roasting? Suspend the bird on a grate of some sort and have a pan ready to catch the waterfall of drippings. Etcetera.

Ducklings are too small to make a satisfying meal. Wait for them to grow up.