what do most of you do , eat your ducks or???

[3dsheetmetal]

The best way I found is slice the breasts into strips and throw about a teaspoon of butter in a pan with lemon pepper and fry them up.

[Gobble]

Heat some olive oil in a frying pan to med high. Melt a cube of the Oriental Yellow Curry that you can buy in any grocery store and sear the meat quickly. Add the remaining curry cubes and the reccomended amount of water (this make a nice curry base/sauce) While doing this make some white rice on the side and place a scoop of rice on a plate and serve a scoop of the duck curry over the rice. You can't go wrong  .   

[DOUBLELUNG]

Haven't duck hunted for a few years.  Don't shoot shovelers, mergansers or buffleheads unless you want a mount, IMHO.  Can't speak for sea ducks, but all the other freshwater ducks are good.  

I usually eat the breasts only, which is probably 90% of the meat on a duck carcass.  I will pluck and bake teal and mallards if they have a nice layer of light yellow fat over the breast - if it's thin and orange fat, cut that off (they are then catabolizing the fat, in nutritional stress status, and it does not taste good).  

Iceman is right, if you are cooking duck, treat it like venison, not chicken.  Hot and fast, medium rare, grill, skillet or broil, with a coat of olive oil or butter, salt and pepper are good, also garlic, ginger, soy marinades.  Otherwise, slow, low moist heat, 8 hours in a crock pot or 200-250 degree oven will do wonders (latter for the fatty roasters).  

Ducks are good to eat, they are easy to ruin, and take more effort to enjoy eating them.  

[arees]

I went for pan seared in fig sauce with steamed asparagus.  After all that work, eating them seemed like the right thing to do.

[FISHBOY]

I try and eat as many as I can fresh without freezing.  I've found 2 good ways to cook them.  The first is take the breasts and butterfly them open, put a small peice of cream cheese and a jalapeno in the pocket, then sprinkle the outside with Montreal Chicken seasoning, then wrap with bacon and put onto a hot grill for 3-4 minutes per side, this is an excellent way to eat puddle ducks, I've had people who say they dont like duck and tried this and they like it.  The second way to make it is to make it into a gumbo, their are a lot of recipes for gumbo but they are all about the same.  Just google duck gumbo or chicken gumbo recipes (replace the chicken with duck) and follow them.  The ones that I do end up freezing I take to the butcher at the end of the season and have them made into pepperoni sticks.  Nothing pisses me off more than when people clean their freezer out and throw their old ducks (or any game) away because its been in their for a year, if this happens just bring it to a butcher and have them make pepperoni sticks.

[Da stump]

Teacherman makes duck taco's. They are really great.

[MADMAX]

Farmer Georges in Port Orchard for pepperoni

[Goldeneye]

Teacherman makes duck taco's. They are really great.

I'll 2nd the duck Taco suggestion.  It's good.  I call them "Ducko's".  Duck and goose also Teriyaki up well on the BBQ.  Steak the breasts out, cook hot and fast but don't over cook.  During years of large quantity harvests I've taken to having specialty meats made with them.  They include duck pepperoni, duck dogs (polish sausage), and duck lanjager.  All three of which are extremely tasty.  I've shared them with friends that previously were turned off to the taste of duck and now have changed their minds.   

[follow maggie]

I'll put in my vote for making jerky.  I did it for the firs time with my geese the last weekend of the season, and it was awesome.

[h2ofowlr]

the mallards I shoot, I like to breast them out and fry them up or I will inject them throw some apples or oranges in the inside and bake them in a bag.  They turn out really good.  The geese I typically smoke them or make jerky and they remainder get turned into pepperoni and breakfast saucage.

[Abolt338]

Pepperoni Sticks!!!

RW

[Grizzly]

I love them fried, we also make jerky out of them. We will cut thrm into strips, marinate them, bread them and then fry them in olive oil. Now i am getting hungry for some 

[Dmanmastertracker]

 Personally, it is somewhat like eating mud most of the time. Some of the big, grain-fed mallards that migrate down the east-side can taste pretty good. I have always made jerky with mine and that turns out OK.

[ICEMAN]

Mud? 

[Navyhunter]

I fry it in extra virgin olive oil with raw garlic added into it. 
That or the old standby, ducks-n-noodles.