Can't make 'em taste good

Wrong Way said:
The single most important advice you will EVER get when it comes to divers, straight from Wrong Way: BRINE THEM.

Mix a gallon of water with a 1/2 cup of kosher salt and a cup of brown sugar. Place the bird(s) in the brine overnight, remove, dry, and cook as normal.
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That is pretty much my Grannys' recipe for divers BUT: She (and later on, my Mom) would stuff them, after the marinade and before before roasting, with wedges of orange, apple and onion. Delicious IMHO:)
 
Redfrog said:
Not a fan of eating divers.

Canned/jarred, or smoked. They are still terrible, but it saves me time shopping for the inlaws. I put a ribbon on the jar or vac pac the smoked duck and riddon it for Christmas.
They are sooo stupid. I know the birds taste like the inside of a goat, and I know they don't eat them, but when I asked how they were they say MMMMMM Yummy!!. and I say Wait till You see what I got for you for next Christmas.

I wonder if coyote jerky would give them the runs.????:D


Or you can use the divers for training your bird dog. Or a friends dog.
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thats very funny, You should get them to taste it infront of you one year hahaha
 
A little olive oil and a couple crushed cloves of garlic in the slow cooker.

Add the duck (or moose heart, chicken gizzards or the inside of a goat) and two cups of salsa and a can of stewed tomatoes.

In a couple of hours it is YUMMY!
 
Cut the meat up into strips (cross grain) add your favourite spices, toss em in a bown. fill the bowl up enough to cover with beer. leave for at least a few hours. (overnight beat)

next day, stirfry until just done, then dump in a can of peaches. simmer until the sauce is thick.

yum yum yum
 
Wrong Way said:
The single most important advice you will EVER get when it comes to divers, straight from Wrong Way: BRINE THEM.

Mix a gallon of water with a 1/2 cup of kosher salt and a cup of brown sugar. Place the bird(s) in the brine overnight, remove, dry, and cook as normal.
Click to expand...

I agree. My first season out duck hunting this year and after the first day I was so afraid to mistakenly shoot a Merganser because everyone told me they were terrible to eat. Last day of the season all we had were 2x Mergansers (my duck ID skills need some work) so we set out to preparing them as described above.

They tasted to good I will never hesitate to shoot another 'practice duck'.
 
I've eaten & very much enjoyed more than (some think) a fair share of Lake Erie & Lake St. Clair Cans & Reds ... late season "black & white" hunts or "flying liver hunts" as some say, didn't deter me ... I find goldeneyes breasted out into strips and stir-fried in a wok with onion, celery, peppers & mushrooms goes down pretty good over a bed of rice ... preferably 1/2 & 1/2 wild & long grain. Bluebill or Ringneck chunks wrapped in bacon on the barbecue & basted with a little teryaki or Dale's sauce are always popular at deer camp. Even a nice black or mallard can be a little "hummy" late in the season when they switch to crayfish & mussels.
 
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Guys, thanks for all the advice. Am going to try and brine a couple of bluebills overnight.

Note: I used a 2 liter bowl, so I halved the recipe. 2 Bluebill breasts, 2 liters water, 1/4 cup salt, 1/2 cup brown sugar.

Looking forward to it tomorrow.
 
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