[Sca-cooks] Which wine for mallard recipe

[Saint Phlip]

Duck is a dark meat, tending to be greasy if not cooked properly.
I'd use a dry red.

On Mon, Mar 5, 2012 at 11:50 PM, Tre <trekatz at yahoo.com> wrote:
> I'm looking at serving wild mallard at a feast at the end of this month. Here's a link to the recipe I'm currently planning on using:
>
> http://www.godecookery.com/nboke/nboke80.html
>
> The recipe calls for dry wine and for wine vinegar. I'm not sure whether I should use red or white wine, or whether it would really matter. Any suggestions?
>
>
> Thanks,
>
> Ceara
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