I am really struggling not to trash talk a&m!!
loon wrote:I have eaten hooded mergs, scoters, oldsquaw and goldeneyes none tasted like fish all were GOOD! The key is to soak the breast meat in salt water for an hour then buttermilk and your favorite spice overnight I use garlic. You can then wrap them with bacon with a waterchestnut or a bannana pepper or a peppercini in the middle put several rollups on two water soaked bamboo skewers put on a little soy or terriyaki and grill(2 skewers makes them easy to turn several at once) do not over cook as soon as the bacon is done they are done. YOU WILL LOVE THEM but whatever way you cook them they should be medium not well done or theywill taste like crap. Medium tastes like steak well done tastes like liver if you don't believe me cook 2 pieces from the same duck one well one medium rare it makes a huge difference!
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