you sir are a master chef and to think I used to shoot all kinds of mallard ducks and give them away. after seeing your post, I should have ate them. Just didn't know that they could look that good when fixed properly.
russ
Have mercy Bill, duck fat potatoes?!? Duck liver confit?!?! On a back yard grill? 60.00 a plate at a restaurant....and wouldn't be cooked as nicely. Very impressive!