Thread: Pukeko question

You only do the breast/wishbone. Not the whole bird. Like boning out a parried breast sort of.
You end up with a small handful of the meat on its wishbone. Doesn't take long at all. Cook up like a soup or maybe a casserole. You will need several for a fee's obviously.
From memory there are some small tendons or pin bones in there but not a biggie. Been a long time so can't remember.
Tasted fine. Dont eat much different to duck so why should it be vastly different