Free: Contests & Raffles.
Not sure about the birds mentioned? I shoot the all black ones with long skinny legs and a white bill.
Quote from: boneaddict on December 20, 2013, 06:16:57 AMI am looking for a really nice Teal to mount, so Teal first Mallards second. That wouldn't always be the case. I shoot the crud out of mergansers. I like to steelhead.... Save a fish (or thousand) shoot a merganser...sent from my typewriter
I am looking for a really nice Teal to mount, so Teal first Mallards second. That wouldn't always be the case. I shoot the crud out of mergansers. I like to steelhead....
I am looking for a really nice Teal to mount, so Teal first Mallards second.
I'll take the two mallards. Nothing against teal (great eating), but as you know, mallards can be very picky when it comes to jumping into the decoys. Nothing like the satisfaction of making it all work. I use to be about getting as many as possible. Now, I'm about scouting, putting in the hard work and seeing it all pay off. If that's one duck, so be it.
I wonder how many of you "won't eat this or that duck" have ever tried any of those ducks???Shovelers? Cooked up two shoveler breasts last week right along side of two teal breasts. My wife and I couldn't tell the difference. Not the first time either. Mergansers: I've eaten more of them than I can count. I usually cook them with mallard breasts just because they're the same size. Can't tell the difference. Couple of my hunting partners over the years laughed at me until they tried them. Now they all shoot/eat them. There's only two ducks I don't usually shoot: Bufflehead and Goldeneye. Bufflehead are just too darn small and cute and Goldeneyes are way too hard to skin. Besides, the WDFW requires a special duck stamp to shoot Goldeneyes on the west side now. I Put a cup of flour, lots of black pepper, lemon pepper, Lawry's seasoning salt and a granulated steak rub. Mix it all together in a bowl. Stir in you duck breasts until coated well. An 1/16" of olive oil in a large fry pan on med heat until hot. Add duck breasts. Cook hot and fast. Brown one side, flip and lightly butter the top(browned)side. Flip when ready and lightly butter the last side then remove so they are cooked approximately med or med well. Cut up on your plate and shake Lea & Perins Worchestorshire sauce all over them. Melt in your mouth. This is mine and my wife's favorite duck recipe.Don't believe all thos wives tales you've been told about how good or bad such and such is. Try them for yourselves. You'll be pleasantly surprised.Remember, those mallards you're waiting for while passing up those Teal are still sitting on the sewage treatment pond eating all the corn that floats, LOL.