I’ve been so tempted to serve wild game for the holidays but have always been too scared to go through with it. Timing is important when cooking game—a dry turkey could be fixed with a bit of gravy, but an overcooked duck or goose is lost. While I probably won’t reach for game birds when feeding a large crowd, this recipe showed me that smaller gatherings can be made extra special when you share hunted meat. You should consider wild duck roasted pink and served alongside soft pears in a dark, syrupy red-wine sauce.
When I throw a dinner party, my biggest worry is timing and turning out every dish while...