Goin prepares the breast and legs with distinct cooking techniques, resulting in unbelievable flavor and texture for each part: The breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall - off - the - bone tender. (bonappetit.com)
These wild meats will give you unbelievable flavors and tastes and fill a genetic craving and need that finally gets fulfilled.» (fooddrink-magazine.com)