Ducks and pheasants

 

Annually, hunters kill approximately 500,000 mallards in Denmark, and this gives the mallard the second highest number of birds killed – only surpassed by the pheasant, with approximately 700,000 birds killed. A large proportion of these birds are endangered, otherwise there would not be so many, but it is difficult to know exactly – they can fly away, and others can come. Both pheasant and duck meat are excellent food and that is the starting point for this course.

Museum exhibitions

Dialogue-based tour of the museum's exhibitions with a focus on the development of hunting through the ages. We then take a closer look at ducks and pheasants and their importance as hunting objects in the past and present. The topics we cover include, for example, the release and breeding of game birds, ethics and morality, and not least the culinary value.

 

Activities

We skin and pluck our own birds, and the students are with us every step of the way – even when the entrails are removed and the meat is made ready to eat. The severed feet make great souvenirs.

We prepare historical dishes from the tasty meat in a historical span from the Middle Ages to modern cuisine, and end the day by presenting the dishes to each other and eating together.