In my experience , what you do with them depends on the species and time of year. A fat northern mallard deserves only the best by being either grilled or cast iron skilleted, with skin side down (skin still on) to render the fat. Then cooked until rare to medium rare, sliced against the grain and eaten with only salt and pepper to your liking. If you like venison you should like a duck this way. If you have divers, you’d best have one of those “hide the flavor” recipes but they can be palatable. If you don’t like any of those, jalapeños, cream cheese and bacon will get the extended family to gorge on them during the holidays.
