George, for many years we shot the Eastham Marsh for scoters and eiders. For most of our hunts we used 1-2 layout boats and scull boats with a spread of about 100 cork eider decoys that I had made. The shooting down there on eiders and scoters can be fast and furious, many a day we limited out. But what I really would like to share with you is the recipe we used on these birds that would have you thinking (almost) that you were eating steak. At many a party did I serve these birds as appetizers and our guests could not believe it was sea duck!
1. Breast out the birds and cut the meat into 1/2 to 1 inch cubes
2. Open a jar of grey poupon mustard and empty contents into a bowl
3. Put the meat in the mix with the grey poupon and mix well
4. cover a refrigerate overnight
5. next day; toss the meat (leave the mustard on the pieces) in seasond flour (season with 1/8 curry and a dash of fresh ground pepper
6. Heat a pan of vegetable oil and cook the coated meat in the oil until the meat turns a golden brown
7. remove from the oil and drain on paper
8. arrange cooked meat cubes on a platter with toothpicks and a bowl of ranch dressing
9. dip your cubed meat in the ranch dressing and you're tasting a terrific appetizer.
THey will think it's steak!! NO BS Enjoy George
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