Wild duck advice

Light smoke on the birds, no seasoning needed. Cool, debone. Make duck and andouille gumbo. You won’t be sorry 

We eat a lot of wild game but IMO wild duck is marginal at best. That said, you got dabblers, not divers, so you’re in good shape there. 

For people that don’t have a palate for wild game, I usually tell them start by cutting one breast up in cubes, marinate, and make ABTs. 

Next step up would be gumbo like @ColbyLang suggested. Can’t go wrong with spicy and greasy. 

But if you’re just feeling froggy about picking a whole bird and cooking it, your method above is a little hot but works fine. 

buzd504 said:

Y'all have any advice or recipes to share?  

Brother 504, I’m going to be the odd man out here, but I like “wild” duck fried. Cut that rascal up and fry it in about a heaping tablespoon (you don’t need much) of butter in a heavy iron skillet over medium heat to an internal temp of 130-135. 
Just a few notes that you probably already know. Score the skin well. Chill the meat before frying. You want it cold when it hits the hot iron. Try to press (not beat) the pieces into uniform thickness for even frying. 
I’m not a huge fan of wild duck. However, when fried in a little butter it becomes a delicacy. If I don’t fry it, I make gumbo (as others have already suggested) out of it. It’s great fried or in a gumbo. I don’t really care for it grilled, roasted or smoked. But that’s just me my friend. Whatever route you chose, good luck.  

@SciAggie and @SGH are both correct. 
There's always the time proven classic of wrapping in bacon and cream cheese.

Recently I have discovered that I like teal steamed in an aluminum foil bracket with mixture of Sprite and Italian dressing.  Seasoned with your favorite vegetables 

You want to clean out any shot or coagulated blood from each breast. Seeing as they're teal, this is highly likely. I always marinate/brine overnight.

Use whatever youve got on hand. Italian dressing, dales, bourbon, beer, garlic, olive oil, whatever. 

Take some thin sliced bacon and wrap each breast.

Put em on the egg raised direct or with platesetter.

cook em around 350-400 for 4 or 5 minutes on each side.

less for more rare obviously. 

some slide fresh slices on jalapeno in between the bacon and duck. Some add cream cheese.

For puddlers like youve got I would not do a gumbo. Those species are the prize of the field. Aside from maybe Canvasback.  

I like to make gumbo with diving ducks. 

This is for a farm duck, but I've only used it for wild and it works great.
http://www.thehungrymouse.com/2009/02/11/the-best-way-to-roast-a-duck-hello-crispy-skin/#chitika_close_button

Not a fan of the duck. That said, save me some for the sauce.