I boned out some malllard drakes. Soaked the meat in salt water overnight. Drained and rinsed. coated in Shorelunch original batter mix. Deep fried in oil at 375degrees for eight minutes. Made up a dipping sauce of honey dijon and sweet and sour mixed together.
Now I gotta go get some more duck.

the most expensive bullet there is isn't worth a plug nickel if it don't go where its supposed to.
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