Culinary Conservation: Embracing Duck Utilization

This chapter explores the practices within the waterfowling community, emphasizing the significance of improving field care and ethical utilization of harvested ducks. The speakers address the disconnect between conservation efforts and the treatment of bird resources, advocating for a cultural shift towards responsible cooking and preparation. Through humor and camaraderie, they celebrate the culinary potential of duck meat while also acknowledging the challenges and feedback faced in game preparation.