After 50 years of eating ducks, Teal and wood duck were first choice for many years. Now that I live here in south Texas, these black bellied Mexican tree ducks are as good if not better. I think it is because they seem to feed on nothing but grain in the fall. Most have yellow fat under the skin and are excellent. I have grilled them and used in gumbo, both are good. But wrap a breast strip in bacon with a piece of dried mango and bell pepper in the middle , they are never turned down!
Man I never tried shooting them canvasbacks cause all my family in LA i grew up hunting with always said they were divers and tasted bad. Gunna have to get me some
Man I never tried shooting them canvasbacks cause all my family in LA i grew up hunting with always said they were divers and tasted bad. Gunna have to get me some
Pluck the feathers off the breast and cut them out with the skin on. If you got family in LA I know you know how to make it blackened. Skin side down first, medium rare at most, ends up like tender steak.
Man I never tried shooting them canvasbacks cause all my family in LA i grew up hunting with always said they were divers and tasted bad. Gunna have to get me some
Pluck the feathers off the breast and cut them out with the skin on. If you got family in LA I know you know how to make it blackened. Skin side down first, medium rare at most, ends up like tender steak.
Good lord that's all Garrett's gonna be talking about now.
Man I never tried shooting them canvasbacks cause all my family in LA i grew up hunting with always said they were divers and tasted bad. Gunna have to get me some
Pluck the feathers off the breast and cut them out with the skin on. If you got family in LA I know you know how to make it blackened. Skin side down first, medium rare at most, ends up like tender steak.
Not from there ,just my folks are from there. I grew up hunting bistineau,lake de'arbonne, lake kepler the boufe river,hurricane creek and saline bayou.I was a lucky kid! But i do blacken some striper from time to time! Ill try your suggestion.
Man I never tried shooting them canvasbacks cause all my family in LA i grew up hunting with always said they were divers and tasted bad. Gunna have to get me some
Pluck the feathers off the breast and cut them out with the skin on. If you got family in LA I know you know how to make it blackened. Skin side down first, medium rare at most, ends up like tender steak.
gdogg always looked at me like I was an idiot when i would pluck the breast and leave the feathers on, he doesnt know what hes missing out on