Took home a couple of ringnecks from Barrett this past Wednesday. I followed Ryan Callahan's guide on how to cook divers and completely stand by the advice. I dry brined the breasts in salt and sugar for an hour in the fridge before cooking to medium rare on cast iron. 1 breast I left the skin on and it was noticeably fishier, the others were perfect. Served over fettuccine and squash with duck gravy. Going to try pressure cooking and shredding next time.
