I just harvested a bunch of white winged scoters and Oldsquaw. I'm not sure how to go about cooking these or preping them. Duckjumper just gave me a good recipe for Bufflehead and other divers, but I'm not sure how to cook sea ducks. The breast on the Scoters and Oldsquaw seem alot more greasy feeling than any other diver duck I have had. I looking for a recipe for doing the breast not the whole duck.