Let me state I love eating duck. My family eats over 100 a yr...most of which are roasted. Having stated that, 99.99% are puddle ducks. The other.01% are redheads and Cans with a very, very rare occasion bluebill thrown in.
In the past they have always been cooked on kabobs after being marinated and couldn't tell the what was what
I Shot a juvi drake on Sat that was only hit in the head so I plucked it with the mallards and widgeon and plan on roasting it tonight.
Just curious on past experiences from others