Was getting tired of making duck poppers or the old Italian dressing then wrapped in bacon so tried the sausage. Cooked some up for breakfast this morning and it was delightful! Thinking of doing jerky if we have another good hunt tomorrow morning.
Send me those wood ducks before you turn’em into jerky!!!! That’s gotta be some kind of sin. Wood ducks are good enough they don’t need bacon or Italian!!! Don’t doubt it’s not good, but never had any ground duck that was better than the usual method.
Try leaving skin on, little bit of olive oil and salt and pepper and rub it in. Split that whole duck right down the middle. Then pan sear in a cast iron skillet that’s hotter than h3!! for a minute or two and put in oven till med rare. Leaving that skin on is a game changer when it comes to flavor in puddle ducks.