Not that there's anything wrong with jerky, but you get so little off a Bufflehead it seems like a waste. (Snow geese are perfect
for jerky, IMHO).
I would brine them in 1/4 cup kosher salt to 4 cups water, plus 1/4 cup brown sugar, two bay leaves and some random other spices you like (fennel, caraway, oregano thyme, etc. - just not all at once...), crush two cloves of garlic and add a few chili flakes are let the birds sit in this brine in the fridge for two days.
Take 'em out, dry them off and cook them slow and low on a smoker, or in a 275 degree oven. Baste with maple syrup. Eat. Thank me afterwards!
Seriously, if you have plucked buffies, this is a great recipe. It applies to all divers except mergansers, which are beyond help, and cans, which don't need this fussing with.
If you have breasted out buffies, soak them in the brine for only one day, then sear them in a frying pan like venison. Serve rare-to-medium.
I have other recipes here
, but this is one I like for divers.
I love all of God's creatures, properly prepared.