Yeah I agree, they aren't really any different than other ducks. If you get the skin and the fat off, it's just meat. It's got to be a hardcore fish eater for that not to cure the taste problem.
I think it's that big weird bill that turns most folks off, they just don't look good. We did get a couple nice drakes which is a rarity in Southern Illinois. Usually you shoot them pretty early in the season and they're just brown. The cold weather has got their color coming on pretty good, lots of white and green on the older drakes now. I've always meant to save one to get mounted, I just never get around to it.
DLH
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I was as virtuously given as a gentleman need to be; virtuous enough; swore little; diced not above seven times a week; went to a bawdy-house once in a quarter--of an hour; paid money that I borrowed, three of four times; lived well and in good compass: and now I live out of all order, out of all compass. Falstaff - Henry IV
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