I know alot of people here don't care for them but, I shoot'em and eat'em.

I've heard of alot of people making duck sausage. Would poule d'eux be the same if I just substitute the meat and gizzards? If so, anyone got a good recipe?

I'm just looking for different ways to cook/prepare them. Just pot frying/smothering in seasonings is getting old.

Tomorrow I plan on making a jambalaya and deep frying some breast. Don't have room in the freezer for 30birds(me and my son).

I did the cream cheese/jalapeno slice, wrapped in bacon and grilled on some venison tenderloin, but most ppl do it with duck breast. It was crazy good.


Blue petes (coots) are really good, comparable to teal. People that don't eat them haven't tried them, and have been listening to people that only repeat what they are told.

They do have a really strong wild taste, but so does deer if cooked a certain way and not blead out.

I deboned the breast and thighs yesterday afternoon. All gizzards and hearts(yea we eat them too) are clean. I like deboning the thighs cause they cook better and breakup much better than the breast and help to create a better meaty gravy than breast alone.

Gonna attempt a jambalaya and deep fry some of the breast and gizzards for supper. Should be pretty good.

I only eat coots at the camp during the season. And for a couple years now, what ever is left over after the season gets turned into sausage and when you mix anything with enough pork it taste great even for the pickiest of eaters.