Lark, a game bird, not common at the table; when served, it is usually grilled and, because of its small size, eaten with the fingers.
Rooster, castrated to heighten flavor of meat, whose age determines that it be boiled or braised or stewed, though it is sometimes cooked on a spit.
Duck, also anatra. The wild variety, masaro, is preferred for its flavor, but domestic ducks are raised as a market variety. Ducks are stewed, roasted, or braised, the breasts often… [Read More]
Teal, a wild duck, usually roasted.