We love eating duck as long as they are of the puddle type (teal, mallard, pinnies, gadwall, ruddys).
I have never been able to get the divers to taste well (goldeneye, scaup, etc.)
Try out these for a change of pace. Everone that has tried it loves it.
1) Cut your breast meat into 1/2"-1" chunks. Sear in a hot pan, med-med high heat, in a small amount of olive oil. After seared add about a half a small bottle of soy-sauce, half a small bottle of Franks Red Hot and a small amount of Worcestershire Sauce. Keep on higher heat and cook down till sauce thickens. Serve
2) Take your duck breast and cook in a frying pan in some olive oil. Season with Cabela's Blackening Seasoning and don't overcook. Serve
We do also soak in milk or seven up or salt water overnight to remove blood.
Let me know what you think
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