As the flesh of game birds is very lean, the breast must be protected. Cover it with a layer of pork fat or streaky bacon to prevent it drying out in the oven. The birds should also be basted from time to time during roasting with the cooking juices and melted fat. Remove the pork fat or bacon 10 minutes before the end of cooking to let the breast brown. If the skin is not brown and crisp enough at the end of cooking, put the bird under a hot grill for a minute or two before serving. Using oven roasting bags also helps to retain the moisture when cooking a game bird.
** Asian Recipes