Best Eating Duck?

[Black Plague]

I think that the east side ducks all taste pretty good...the biggest difference to me is that some of the divers have a thick layer of fat that can make cleaning a pain...but the wheat/corn fed birds here taste similar to me

[seth30]

What about coots?

[ducksdoom12]

well, I actually do know a pretty good recipe for coots,
what you do is skin them out, then nail them to a peice of wood, (apple wood works well, puts some flavor in) then you put it on the barbaque with lower heat for about 3 hours
then you take it off the barbaque, rub what ever spices on it that you like, and finish it off in the oven at 425 for 1.5 hours
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after that, you take it off the bord,
throw away the bird,
and eat the wood

[jordano]

well, I actually do know a pretty good recipe for coots,
what you do is skin them out, then nail them to a peice of wood, (apple wood works well, puts some flavor in) then you put it on the barbaque with lower heat for about 3 hours
then you take it off the barbaque, rub what ever spices on it that you like, and finish it off in the oven at 425 for 1.5 hours
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after that, you take it off the bord,
throw away the bird,
and eat the wood

oldest one in the book....dude....

[gaddy]

guy i know shoots the crap out of them,uses them in homemade chilie. not partial to it but he loves it.

[Special T]

I've has Coot 3 times in E Wa.. The first time the damn thing was corn fed...    The 2nd and 3rd one... tasted like Liver If you feed anything enough corn it tastes awesome!

[Curly]

When I was in college, my roommates and I shot the hell out of a bunch of coots since the hunting was a little slow that day.  I think we ended up with 28 birds.  We cooked a couple and couldn't stand the taste.     We ended up burying the rest out back in the yard.  (I hope the landlord didn't find all those coots buried out there after we moved out).     No more mudhens for me..........

I felt bad for wasting the birds and I hope the statute of limitations is up now since its been over 20 years ago now......so hopefully I can admit it on the internet now.

[270Shooter]

well, I actually do know a pretty good recipe for coots,
what you do is skin them out, then nail them to a peice of wood, (apple wood works well, puts some flavor in) then you put it on the barbaque with lower heat for about 3 hours
then you take it off the barbaque, rub what ever spices on it that you like, and finish it off in the oven at 425 for 1.5 hours
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after that, you take it off the bord,
throw away the bird,
and eat the wood

oldest one in the book....dude....

i know seriously

[lokidog]

My mom loves coots, always asked us to shoot a few for her.  Coots are great 1. if you like gizzards, they have huge ones and 2.  If you filet the meat off the breast, soak it overnight, then fry it up in hot oil with garlic and spices like a steak.

[jordano]

well, I actually do know a pretty good recipe for coots,
what you do is skin them out, then nail them to a peice of wood, (apple wood works well, puts some flavor in) then you put it on the barbaque with lower heat for about 3 hours
then you take it off the barbaque, rub what ever spices on it that you like, and finish it off in the oven at 425 for 1.5 hours
>
>
>
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>
>
>
>
>
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>
>
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after that, you take it off the bord,
throw away the bird,
and eat the wood

oldest one in the book....dude....

i know seriously

[seth30]

Yeah I was just going to say that, they are always around on slow days, and in huge flocks.  They also either are very stupid or very brave to swim in front of me and my dogs.  I wouldnt mind blasting one for taxi purposes though.  Thanks for the intel on the taste of them.

[jbeaumont21]

A good friend of mine in highschool that was from Laos used to limit out on coot every weekend to share with the family.  He would say "its all in how you prepare it buddy."  I tried it once it and wasn't half bad. Not to say I would ever shoot and cook them myself.  Mallards and teal are too good to pass up on.

[ducksdoom12]

well, I actually do know a pretty good recipe for coots,
what you do is skin them out, then nail them to a peice of wood, (apple wood works well, puts some flavor in) then you put it on the barbaque with lower heat for about 3 hours
then you take it off the barbaque, rub what ever spices on it that you like, and finish it off in the oven at 425 for 1.5 hours
>
>
>
>
>
>
>
>
>
>
>
>
>
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after that, you take it off the bord,
throw away the bird,
and eat the wood

oldest one in the book....dude....

i know seriously

ya, but its still funny
and it was too easy to pass up

[Open-sights]

I've eaten a few ringnecks and thought they tasted good; they ain't mallards or teal, but i thought they were good.  Any of you guys like the Ring necks, too?

[fast60eddie]

I've eaten a few ringnecks and thought they tasted good; they ain't mallards or teal, but i thought they were good.  Any of you guys like the Ring necks, too?

I eat the ringnecks i get