We can take 6 ducks per day for our 60 day season here- which opened on Sat 9 Oct and closes Sun 6 Dec. Of those 6, only four can be mallards, and of those, only one can be a hen. On honkers, 2 per day, which is plenty. What shells were you using in that Parker? I usually use Federal No. 2 steel for ducks and OO BB steel for Canadas in the Model 12's- But if I am shooting either my 12 GHE or 12 Smith 2E 'semi-longrange', I use the Cabela's Classic Doubles non-toxic shells.
The Smith has 32" Nitro steel barrels, older R sized frame factory ventilated rib and does have 3" chambers (and the reinforcing Y shaped lug from the forearm loop back on the underside rib) and is tightly choked- also a deadly turkey gun. The Parker has 30" barrels and is on the No. 2 frame- so both guns have enough weight for recoil (plus red pads) and forward balance to work quite well for the pass shooting I love. I've tried layout and field layback blinds, but at 70, all those do is make a chiropractor busy. I also find I almost always shoot my best with any 12 bore I own when I am standing- sitting down it is harder to pivot, even with a swivel seat stool.
Best recipie for Canadas and flight mallards- pluck the birds after they have hung by the necks for two-three days in a cool area (garage, shed- but cat and raccoon proof) and then soak for 48 hours in a saurerkraut crock in cool water with Kosher salt and a bit of brown sugar mixed in- Pat dry, stuff cavities with good wet sauerkraut, with strips of bacon layered over the breasts, peppered to taste, tented with Reynolds wrap-
Place in covered roasting pan into a pre-heated oven at 450 degrees - secret is shorter time at higher temp and retaining moisture- usually one hour or less for mallards, about one and one/half hours for good sized Canadas- remove, let stand with foil on on draining board for about 10 minutes- if you can make a lateral cut into the breast with a very sharp carving knife, and the blood clings to the blade but does NOT drip off- you are just right.
Turkey and chicken- longer time and more at 350-375 degrees. Remove sauerkraut and save for later usage, slice and serve- save all the bones, remove the cooked meat scraps later, add those scraps to the cooled sauerkraut, add sliced apples and serve later as a salad dish with German hot bacon dressing (Marzettis brand) same as for a wilted lettuce with bacon salad- Not too shabby!!
