Plucked ducks-mallards, greys, pintail, teal, woodies(assuming the pinfeathers aren't horrible); the skin makes the gravy and I throw the hearts in as well. I add onions, taters, bell peppers and carrots and theres never any meat left. Of course the 2 tools needed are a black iron pot with a wooden spoon! The rest of the ducks get breasted for bacon wrapped appetizers
|