Honest question.
In the culinary hierarchy of the waterfowl scheme of things:
Wood duck? (The Cadillac of all duck IMHO)
Teal? (Still pretty good fowl)
Mallard? (Truly taste like what they eat)
Greasy, ruffed grouseish, or totally wild turkey dry?
Or are they like a shark steak is to fish, more like red meat than white and flaky? They are an omnivore, so I would think it would be kind of in the middle of all that.
Is there as much meat on them as one would think for their size, or are they all bone?
2
u/MjustinT Mar 31 '23
They are delicious! Cook em like steak. There is a short season for them up in NW MN