Fishy ducks

I went duck hunting for the first time this year, and brought back 11 ducks Unfortunately, they were diving ducks, and taste VERY fishy. Anyone have suggestions for getting rid of the fishiness or at least taming it a little.

Thanks

I am assuming you mean 11 ducks for the whole group, right?

Suggestion for the diving ducks - skin them rather than plucking them. Alot of the fishy taste is in the skin (fat).

Try skinning the ducks, and soak them overnight (or for a couple of days) in salt water in the refrigerator. The salt will help draw the blood out, also taming a bit of the wild or fishy taste...

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'If it weren't for my Beautiful Wife, Fantastic Children, and this Wonderful Job, I'd be hunting or fishing right now' ******************************************************* *****************

My suggestion is to marinate the duck in a teriyaki sauce and then put them in a smoker to impart a decent taste. My second suggestion is to do what I do. Don't shoot em. Mergansers and Bufflehead can swim in my decoy spread all day without fear of a single pellet heading their way.

My wife said those are wood ducks(mud ducks) and are not really for eating..Sort of like Carp she said....

Actually, a wood duck is fine table fare. Mud hens (coots) might be what you are thinking about.

As far as removing fishing taste from divers: Marinate, rinse, marintate! Milk, salt water, vin/oil, various sauces etc. all work well.

With the stronger flavored ducks, I've found a recipe that makes even mergansers taste good.

I cut out the breasts and them slice them lengthwise, so that I end of with 4 flat steaks. I then marinade them in a commercial marinade (such as London Broil), for several hours. I then get the frying pan quite hot, with a thin layer of oil in it. Then sear the steaks very quickly on both sides (no more than 1 minute per side). I then serve them with a mustard sauce. Most people agree they are delicious!