Solving the problem with Eiders

[gman]

We bagged a bushel of Eiders this week and I was on a mission from god to find a palatable recipe.An absolute shooting gallery is in store for those who hit it right but many a hunter passes on these art deco beauties because of the admirable code of don't shoot what you don't eat and many people find them disgusting on the plate. Many shooters take the conservation approach of only shooting the drakes but I gotta wonder how many of those get eaten. Heard a lot of folks who say they give them to people on the docks but I never met one of these people. Guides love to give them to their unsuspecting new clients who are in for a surprise.

sooooooo .. that said the Maine forums are showing this recipe for SEa Duck Jerome below. Made it tonight and it is definitely a keeper as are all my Eiders in future hunts. Hint : make sure the strips are rare as it toughens when well done and trim the fat because it can give a hint of strong sea duck

Sea duck Jerome

Sea Duck Jerome, that makes the thick breast meat of
eiders taste like roast beef:
After a couple of soakings in cold water, marinate the breast meat
of two eiders in buttermilk for 48 hours.
Then cut the meat into ¼-inch strips.
Melt ¼-pound of butter in a large pan,
add three tablespoons of red currant jelly,
the juice of half a lemon, a
teaspoon of dry mustard,
and one cup of bourbon.
Bring the mixture to a hard boil,
add themeat,
reduce the heat, and simmer for three or four minutes.
Serve with wild rice and a robust
red wine and I guarantee you’ll never give away another eider duck.
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