There are many species of wild duck found in freshwater lakes and ponds all over the world. Those most commonly used for cooking are the shoveller and MALLARD. The mallard is the larger and more popular of wild ducks and its flesh has a superb flavour and texture. Wild ducks are usually smaller than domestic ducks and are highly prized for their delicate flesh.
Some wild duck tend to have a fishy flavour and should initially be blanched in water for about 10 minutes to remove the fishy taste. Apart from this, wild duck may be cooked in the same way as DUCK, though they are generally cooked for a shorter time as they may be served rare.