If you’ve heard me say it once, you’ve heard me preach it a hundred times: braising is the most essential cooking technique a wild-game cook can master. And that’s just what Jim Fisher of Delta Waterfowl is doing to his ducks in this video, despite the misleading title regarding losing the roasting pan’s lid. While Fisher does away with the roaster’s factory top in cheesy fashion, he still seals the ducks under a cover of aluminum foil, but not before adding a couple beers to the pot. The low and slow roast in the oven, with all that moisture trapped in the cooking vessel, really breaks down the duck meat without drying it out or over cooking it. While I prefer my mallards dry roasted under really high heat, I think Fisher’s two-beer duck is worth trying.