Free: Contests & Raffles.
I eat all of them including sawbills. Yeah, sawbills. One of my wife's and my favorite recipes is to take enough breasts for everyone to have two each. Rinse well to remove most of the blood. Pat dry. Take your cutting board or butcher block outside. You don't have to worry about the mess this way. Mix flour and whatever spices you'd like in a bowl. Dump some of the spiced flour on the butcher block and throw a boneless breast up into it and using your waffle faced meat tenderizing hammer, work it over, turning the breast over and over so it's covered with seasoned flour the entire time. They'll get much thinner but you'll be beating all that spiced flour into them. Get a fry pan goin hot with a few slices of bacon in it. When the bacon is about done and crispy, take a duck breast and dip it into another bowl with a couple beat eggs in it. Then fry it in the bacon grease at a MH heat untill brown on either side. Be careful no to over cook. They're thin so they'll cook fast. Moist, tender and flavorfull. My wife hates duck but loves em this way.
The reason there are so many Ruger upgrades is because they're necessary.
Hey Everyone,My wife tried your tips with the duck tonight. It wasn't bad; like a mild liver. But we don't really care for liver is the problem. If you loved liver, you'd like this duck I guess. If a person was actually hungry and meat deprived, I believe that would make it taste better. I hate to agree with popular opinion, but I didn't really care for the duck. Anybody try making sausage out of it?