Duck season will be here before I know it, and I'll be plucking (and cursing) a mess of mallards, mainly, since that is what is abundant in Arkansas. I'll be honest--I do not care for the taste of mallards, unless I am TOTALLY cooking them wrong, which is a possibility. The wild ones don't taste anything like domestically raised ducks, and I understand that's because of their diet, which includes small fish and other wetlands critters. They're gamey almost to the point of being "fishy," to me. Blecch. But my husband loves to hunt them, and I can't stand to waste the meat, and I DON'T want any more taxidermied things in my house (I've only allowed one small, banded wood duck on a shelf mount, and one wild-turkey fan and beard that hang on the wall). I keep trying to tell my husband to ONLY shoot the teals and wood ducks, since they taste good, but then he does all this whining about how small they are, how erratic their approach, blah blah blah... He does usually come home with at least one wood duck or teal, which just adds insult to the injury of the limit of mallards he's invariably bearing. Does anyone have any secrets or sure-fire recipes for making mallard tasty?