Allen, we don't have those ducks in the central valley on California and pride ourselves in having real tasty ducks like mallard, teal, and sprig. However, after reading the recipe you posted I really wish we did.
My assumption is the Eider and Scoter are fairly strong tasting ducks, and therefore your recipe would best be applied to our spoonies or coots. When widgeon switch to eating grass late in the year, they are reputed to taste rather sour, and perhaps these would be good birds to experiment with.
Can't wait to try it.
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