Quote:
Originally Posted by Goldeneye
Yea I always heard it's about the same as cooking carp, only you use a board instead of bacon. Thanks guys for the advise, i think I'm gonna freeze em' for now an break em' out this winter. I'm sure they'll will taste better than a snowball no matter how there fixed. 
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I've duck hunted for many years and I believe the best way to cook them is to fillet the breast and cut in half length-wise, marinade in a little Dale's sauce and grill on low heat until they are just rare, no more than medium-rare and you can baste with a little melted butter while they're cooking. Like most wild game, the trick is to not over cook it. Cooked right, it will come out tasting like a fine steak. If you do over cook it, it will have a strong liver taste.
If that doesn't appeal to you, you can always make jerky out of them. I've done that with ducks and geese.