[M.T. Pockets]

Varmint Sniper, I've cooked ducks every which way known to man and a couple more.

Here are a couple of my favorites. (notice how I lean towards the simple methods).

- Skin the bird, Cut off the Breast at the wings so you have the bone on and put it in a crock pot with a can of mushroom soup and maybe a little milk. Cook on low for 12 hours. Cook as many in the pot as you like as long as they stay covered. It's that easy and is as good as any fancy recipe I've ever tried. You've got gravy too for some boiled garden potatoes.

Another method I use is to skin them and put them in a cooking bag with some poultry seasoning, and a stick of butter and put them in the oven at 275 or so for about three hours.

Finally, as good a method as any and simplest of all. I fillet the breast meat off and cut it in bite sized cubes, toss the cubes in a cast skillet with lots of hot butter and stir fry them. When they're about half done I sprinkle on some Lawry's seasoning salt, some garlic powder and lemmon pepper. Don't overcook ! and eat them while hot with your favorite beverage. (great method on pheasant, grouse also).

The legs don't go to waste. I put them all in a large freezer bag and at the end of the season I cook them in a crock pot all day, bone off the meat and put them in a stew.

A good way to make sure your ducks are good eating, is to let a lot of the bad eating ones fly. I try to keep it to Mallards & Wood Ducks. I've had some good teal, but once in a while a bad one. Personally, I don't care for any of the divers and I avoid spoonbills at all costs.