Picture Thread

It’s mine too! I can honestly say that I would have never given it a second glance online, or purchased it if I didn’t hold it first. “On paper” it didn’t appeal to me really. When I held it, I had to have one for myself!
 
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Cleaned and ready to be put away after a great Thanksgiving
 
Excuse the non JK pictures, but my stretched worker and stretched bluegills were in my shop getting a little TLC and in between coats of BLO.
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On the big ducks, I like to butterfly the breasts before cooking. I like to soak them 3-5 days before eating. I then pat dry and coat with coarse sea salt, coarse black pepper, and a little garlic powder. Get a skillet hot and add a tablespoon of butter. DO NOT overcook, 2-3 minutes a side is tops. Duck is best served medium rare.
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Ducks have tenderloins too. They make great appetizers!
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Then I like to take crappy pictures of the finished product!
 
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