HOUSTON RICK
Member
You must have forgot to marinade overnight in pure grain alcohol?
If I saw a breaded, deep fried, gravy drenched merganser on the menu at Waffle House I would take the plunge.
I use to duck and goose hunt quite a bit. I did shoot a hooded merganser once. I cooked it with a mallard and through them both out.
I've shot scoter's and pan fried the breast with onion and peppers they were not too bad.
The thing with wild ducks or geese is not to over cook them.