The duck may be "fishy"...that's been my experience with wild duck....but the chukker (partridge) and pheasant ought to be lovely.
I think If I were to do all at once I would think to citrus and onion and perhaps beer or white wine for the liquid.
The citrus will cut any excess gaminess.
Think citrus and and onion braised....
Linda c

fearles:
Have no fear. Cook the Pheasent and Partridge together as you would a Roasted Chicken but
take the Partridge out sooner because of it's size.

I cooked ducks Cacciatore Style, in fact 4 at one time.
This was the reward for the hunting day.
For a Priest, Gunshop owner and I.
Everyone said they were good , even me. No leftovers !!!

There was no Gamey taste.
Lou

I would also roast the pheasant and the partridge together, but I think I'd do the duck separately.

I like the Ina Garten method that Ann T uses where the duck is boiled first, then roasted at high heat to get a crunchy skin. Duck can be much stronger than we are accustomed to because it's pretty much all dark meat, so I usually use a sauce with duck. The best duck I've had was one that Elery did in the smoker, it was delicious.

Ok, that does it, I'm going to take a duck out of the freezer....

That said, a coq au vin might be just fine, although I'm afraid the more delicate partridge and pheasant would disintegrate before the duck was tender. Maybe start the duck first, then add the other birds.

Annie

Sigh. Smoked duck. Annie, just the thought is making me drool. YUM. If no smoker, and you have the time and oven space you could smoke the duck inside. Just elevate it on a rack over some damp wood chips in a roasting pan, and cook low and slow.

I'm reminded of a funny story I read in the paper (I think the article was about waiters' horror stories). There were some rude people at a very very fine restaurant who were acting all superior and know-it-all-ish. They insisted that the "game birds" weren't really game. Then the worst of the bunch bit down on a piece of shot. Ordinarily everyone in the place would have been horrified that the shot made it to the table. The waiter couldn't help but smile inside.

Do check well for shot though...you won't be needing proof at the table. :D

You guys are the best! I didn't realize a chucker was a partridge. Ok, so I will plan on cooking the partridge and pheasant together, either roasting or braising, and then will do the duck separately, maybe for a different evening.

Another question -- how big are partridges and pheasants? Would one of each feed 6 people (with plenty of side dishes)? I'm thinking maybe not -- partridges are small, right?

Thanks again!
Emily

Emily:

The Pheasant is the same size as a Chicken.

I would serve the Partridge and Pheasant.
Don't forget to take the little one out; before,
when done and tender.
Save me a drumstick.
Lou

With game birds, I put rashers of bacon over the breasts to keep the meat moist. I'd say a pheasant and partridge feed 4 each. Same for the duck unless it's very big.

Well, I've raised wild pheasants for release, back in the olden days before we realized they really didn't assimilate well and mostly became fox food. A 24 week old ringneck pheasant weighs about 3 pounds, dressed. Wild birds may weigh a bit more or a bit less, if it's bigger, it's a mature bird and might require long cooking. Partridge are about the same.

The size of the duck will depend on the breed. Common here are mallard ducks, they are only a couple of pounds when dressed, and again, it depends on the age as to how long it must be cooked to make it tender.

Annie