Released mallards with the Model 21

[Mills Morrison]

Cypress Creek plantation. Followed by southern breakfast

[Angel Cruz]

Nice going Mills. Now I have to go and make breakfast, minus the duck meat.
If we don't get any ducks down here the season is going to be a wash.

[charlie cleveland]

what a day you and your son have had....charlie

[Rick Losey]

well Mills

i have had the full Scottish Breakfast when stalking or fishing and the full Irish Breakfast whilst after salmon

but a full Southern Breakfast after ducking is a new one

great memories for you and your son

[John Campbell]

A great father and son experience!

And a grand old double trigger Model 21.

Kudos on both!

[Mills Morrison]

That is sausage. Julia cooked one of the ducks Saturday night and the rest will be cooked soon enough.

Yes, the double triggers were big selling points on the 21

[Phil Yearout]

When I saw the post title I thought someone had figured how to do shoot and release :rotf:!

[bruce a lyons]

Where's the gravy? Hope you buttered your grits.

[CraigThompson]

Grits are an acquired taste !

Lived in Virginia pretty much my entire life and never had them until I went to prep school !

I'm more a Cream of Wheat with maple syrup person :rotf:

[CraigThompson]

well Mills

i have had the full Scottish Breakfast when stalking or fishing and the full Irish Breakfast whilst after salmon

but a full Southern Breakfast after ducking is a new one

great memories for you and your son

You need to pop out on the Eastern Shore of Maryland for "Eggs Chesapeake" and waffles . Eggs Chesapeake are eggs Benedict, except instead of Canadian bacon they use crab meat .

[Justin Julian]

What's a "released" mallard?

[Fred Verry]

Justin, released mallards are captive raised mallard ducks that are released to provide increased shooting opportunities. Here are a couple of links to more information.

https://www.fws.gov/migratorybirds/pdf/surveys-and-data/Captive-rearedMallardReport.pdf

www.mynaga.org/wp-content/assets/2014/05/nn14i2p8-9_johnson-release.pdf


HTH

[Justin Julian]

Thanks. It never occurred to me that waterfowl was being raised and released like pheasants. If that is occurring anywhere here in the Northwest, I've never heard about it.

[Mills Morrison]

It is not as bad as released pheasants, as the ducks do sometimes join wild flocks and become wild ducks. Wild duck populations around here have been abysmal this season.

[John Dallas]

I witnessed "Released Mallards" at Winchester's Nilo Farms about 35 years ago. Ducklings were trained to walk down a hill to get fed. As they grew, they learned to fly to the food. Shooters were positioned between the launch point and the food. You could have been wearing blaze orange and waved your hat - it wouldn't have made any difference. They were flying to the corn. Maybe the process has changed. Hope so. Not my cup of tea.

[Mills Morrison]

The set up down here is much different than that, fortunately.

[Bill Anderson]

Grits are an acquired taste !

Lived in Virginia pretty much my entire life and never had them until I went to prep school !

I'm more a Cream of Wheat with maple syrup person :rotf:

Duck is an acquired taste. Love grits! I guess that is why I only hunt turkey. :)

Bill

[Mills Morrison]

Julia cooked one of them and I am getting our to cook the rest. It is an acquired taste but good once you get used to it

[CraigThompson]

Duck is no problem especially when it's marinated in Veri Yeri Teryaki sauce and slow simmered with mushrooms , carrots and water chestnuts . If you'd said goose I'd have agreed ��

[Rick Losey]

no need to acquire a taste if you cook it right -

try this one on puddle ducks
http://www.ducks.org/hunting/recipes/duck-breasts-with-grand-marnier-sauce

AND DON'T OVERCOOK IT :rotf: :bigbye:

[Mike Franzen]

Great way to spend time with your son Mills. He'll grow up and carry on the sporting traditions just like his dad.

[Mills Morrison]

Thanks Mike.