[Duck Butter]

Originally Posted by MathGeek

The key is the trimming so you only have white meat.

The meat has the consistency of chicken, but is very mild flavored.

My children prefer it fried and have given it the moniker "golden nuggets" because cut to size and fried, it reminds them of chicken nuggets.

Trying to cut down on fat and starch in my diet, I skip the deep frying, the battering, and the breading, preferring to heat a bit of butter in a pan, sprinkle liberally in Tony Chachere's Creole seaoning, and cook on medium high heat until it looks right.

My wife has also made delightful shish ka bobs.

If you get it trimmed right, bull redfish (and drum for that matter) are very tasty and flexible. If you don't trim well, you and those at your table will wonder why you bothered.

yep, keep the white meat