Not into the killing, plucking, gutting part though. Just the eating.

And I did!

Almost quit duck hunting because I hated to eat duck meat. Found out that I’d been overcooking it and, holy cow!

Good stuff.

If I ever get around to duck hunting again this year, I’ll definitely go back to plucking and see how it works out.

I’ve learned a lot since my earliest attempts at cooking duck (attempts that did make mallard taste like coot), so maybe I’ll go back a step and pluck a few next time just to see how it goes. But it always seemed to me that the skin added to the gamey flavor that I didn’t like about wild ducks. Of course, I cooked them all ’til they were grey too…

And Phillip, do yourself a favor and try plucking instead of skinning your ducks sometime. Skinned duck meat might as well be venison. Hell, skinned, mallard tastes no different from coot, believe it or not. It is the fat that holds the flavor. It does take a bit more effort, but it’s worth it.

May be time to dust off the bismuth shells, and blow the spiders out of the 12ga.

Of course, all that fat does me no good if I’m skinning them…