Break & Bone a Duck with The Tattooed Butcher

You’ve gone all out on opening weekend and now you’re a bit stumped on what to do next, well here’s a recipe for you all waterfowlers to maximise your harvest.
James Smith, the Tattooed Butcher is here for another episode of Hunting & Fishing NZ, Field To Plate series. James shows us how to break and bone a duck and gives a recipe that will leave you drooling.
How does a boneless duck leg, stuffed with pistachio, cranberry and wrapped in prosciutto sound? Cooked and crisped in the Traeger, be sure to add this recipe in the mix!
See more from The Tattooed Butcher here: / @thetattooedbutcher7809
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