How Much Does Diet Affect Flavor?

[Hunter527]

Yesterday I smoked a whole gadwall from San J. When I ate it, I noticed that it tastes the same as the ruddies I shot at San J. Earlier in the year I had some smoked honkers that were shot in fields in Colorado, they tasted different than the ducks I've shot locally. Although, I did have a grilled shoveler from Wister which had a very mild flavor. I have a couple of questions. Would a honker that was feeding in the ponds at San J for a while taste the same as a duck from San J? Also, do the ducks that are shot in ag fields taste different from the ducks shot on the refuges in SoCal?

 

[ilovesprig]

IMO...Some ducks just taste better than others and their diet I'm sure has something to do with it...Canadian raised pintail, mallards & honkers are the best up there (barley, wheat, peas)...Sandhills & specks aren't raised in the grain belt, but are without a doubt, the best eating...Once ducks get to SoCal for awhile, not as good to me...Greenwings seemed to always be good...Gadwalls and cinnamons are marginal...I've never eaten spoonie or most divers that I liked...Widgeon are grass eaters and are OK...Just my 2 cents and taste buds.

ps...Not over cooking and using a Jaccard are game changers.

pss...Bacon makes everything better...

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[Deleted member 31469]

IMO...Some ducks just taste better than others and their diet I'm sure has something to do with it...Canadian raised pintail, mallards & honkers are the best up there (barley, wheat, peas)...Sandhills & specks aren't raised in the grain belt, but are without a doubt, the best eating...Once ducks get to SoCal for awhile, not as good to me...Greenwings seemed to always be good...Gadwalls and cinnamons are marginal...I've never eaten spoonie or most divers that I liked...Widgeon are grass eaters and are OK...Just my 2 cents and taste buds.

ps...Not over cooking and using a Jaccard are game changers.

pss...Bacon makes everything better...

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PSSSSS---Bacon is great for improving the taste of almost anything, but, IMO, wine is even better.

 

[ilovesprig]

PSSSSS---Bacon is great for improving the taste of almost anything, but, IMO, wine is even better.

I feel the same way about trequila............

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[Designed2Hunt]

Lots of info out on how gadwall that feed in highly saline environments dont taste as good. There intestine also expand and contract based on what they have been eating.

 

[HATCHET1]

I shot a gadwell once while he was skimming the surface for turds...Lloyd loved it..true story

 

[Hunter527]

I shot a gadwell once while he was skimming the surface for turds...Lloyd loved it..true story

You sound like my dad, I told him ruddies eat mostly plants, he said they eat mostly dog sh*t. Earlier he also said they ate coot sh*t.

 

[HATCHET1]

I like your dad. Straight shooter.

 

[MJB]

I always look at the color of the fat......white is mild compared to yellow or orange

 

[ilovesprig]

I haven't tried it yet, but I've been told by a few that leaving the skin on fat mallards then cooking them in a cast iron skillet is the bomb...I have some (mallards w/skin) and hope someone wants to give them a try at the Kill 'em and Grill 'em BBQ.

 

[Designed2Hunt]

I haven't tried it yet, but I've been told by a few that leaving the skin on fat mallards then cooking them in a cast iron skillet is the bomb...I have some (mallards w/skin) and hope someone wants to give them a try at the Kill 'em and Grill 'em BBQ.

Why wife cooks them on the cast iron as you described.
you can also try:
Cook deboned duck breast in oven in oven at 275F for ~30 minutes until internal meet temperature is 120-125F (general for wild game). Do not exceed 125F. Take out, let it rest for a few minutes. Then sear on hot cast iron for 1 minute on each side.

 

[Stikbrandon]

Nothing taste better then a water smacked Coot from 80 yards. Flat out the best dog food around. My pup will leave the peanut butter hangin and lap up some good old fashion grilled coot any time.

 

[Mud Pigeon]

I haven't tried it yet, but I've been told by a few that leaving the skin on fat mallards then cooking them in a cast iron skillet is the bomb...I have some (mallards w/skin) and hope someone wants to give them a try at the Kill 'em and Grill 'em BBQ.

I do this a few times a year with fat pintail and wigeon except all in the pan, no oven. If it wasn't for the added hassle of plucking, I'd do it to every bird with a lot of white fat.

 

[Wildgame]

About the title...I asked her the same question she said it makes a huge difference.