Duck fat! Scoop it out of the bird, render it down, and enjoy the next time you cook with fat/oil, and make sure to give it a go with duck in cast iron or any sort of confit!

Aging ducks for enhanced flavor and ideal texture. Do you age or hang your ducks before cooking?

Salt cured and air aged waterfowl breast prosciutto.

Hollywoods, Smiling Mallards, Shovelers, Spoonies, whatever you call them in your neck of the woods- a lot of guys pass on em, however, Split Reed Chef Andrew Gardner loves to shoot em and make piles of delicious sausage out of them!

Lukas (@bigga_l) with a creation recipe for SPLIT REED. the TurDuckEn!

Whip up some stir fry duck the next time you lay into a wad of greenheads!

Sandhill Crane steaks- keep it simple.

Kristy Crabtree of Nevada Foodies with a wild Fried Duck and Gravy recipe for SPLIT REED