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<blockquote data-quote="snow" data-source="post: 272047" data-attributes="member: 1056"><p>gotcha,yeah late season cornfed/wheatfed ducks with skin on are a treat agreed,like the iron skillet idea,was eye balling the ninja pressure cooker with searing option,had an old lady do a couple mallards I gave her years back she did em in her old pressure cooker with skin on ,meat fell off the bone tender but skin was nasty,soft like boogers but this ninja with crisper might be the ticket for somthing new and tasty,agreed mallard,woodducks blue wing teal are great table fare done right,do you brine your birds? I use coke as a brine when we breast birds out over night then cube wrap in bacon sometime wrap with a pepper slice or better yet a slice of water chessnut grill over high heat until bacon is crisp.</p></blockquote><p></p>
[QUOTE="snow, post: 272047, member: 1056"] gotcha,yeah late season cornfed/wheatfed ducks with skin on are a treat agreed,like the iron skillet idea,was eye balling the ninja pressure cooker with searing option,had an old lady do a couple mallards I gave her years back she did em in her old pressure cooker with skin on ,meat fell off the bone tender but skin was nasty,soft like boogers but this ninja with crisper might be the ticket for somthing new and tasty,agreed mallard,woodducks blue wing teal are great table fare done right,do you brine your birds? I use coke as a brine when we breast birds out over night then cube wrap in bacon sometime wrap with a pepper slice or better yet a slice of water chessnut grill over high heat until bacon is crisp. [/QUOTE]
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