A few weeks ago I got out a bunch of duck breasts and marinade/brined them in apple cider, au jus, and season salt. I grilled them and cut em on the bias. I placed em on a bed of home made speatzle with a white wine garlic cream sauce. I made way too much meat so I cubed it and vacuume pack it in the freezer. I got it out yesterday and smoked it for a while with some pecan wood. I made my version of a bacon potato soup replacing the bacon with smoked duck. Now I have 2 duck dishes my wife won't say no to.

now you can shoot more ducks yea!!!