Duck rice and gravy - Looking for tips

Season well and brown the hell out of them. Get that good duck fat rolling. The longer you cook them, the better. I pretty much cook them like I cook any other gravy. I did half the birds last time we cooked. Made it a little easier to brown all the sides better.

Post this on the OB as well. They'll probably have some good tips.

Look at my recipe in the Recipe Book. The sausage, garlic and minced apple in the gravy make an awesome flavor. Works with whole ducks and Specks equally well.

Sorry to hijack, but does anyone have any suggestions for a bunch of mallard breasts? It's only the breast, no skin or bones. I traded a turkey hunt for a duck hunt last year, and I still haven't cooked the ducks yet

Duck fajitas

Is this for whole ducks or breast’s