Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.comFrom The Sporting Chef TV show.More recipes at http://thesportingchef.com Facebook: https://www.facebook.com/thesportingchef Instagram: https://www.instagram.com/sportingchef Twitter: https://www.twitter.com/sportingchef Pinterest: https://www.pinterest.com/sportingchef
