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Black Jacks. It’s whats for dinner!!

Discussion in 'California Flyway Forum' started by mark seaters, Oct 28, 2019.

  1. mark seaters

    mark seaters Elite Refuge Member

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    There is always lots of controversy About eating ring necks and I mostly toss the very few I kill every year in the old stick pile.

    We were invaded this weekend in the grasslands and with not much else around we rolled a few.

    Now I know they are tuffies to pull skin to breast and most times I pick them then fillet off breast bone then fillet skin.

    When I picked them this time they were so butter ball fat and so clean looking I filleted out with skin on!

    Quick pan fry in olive oil and wonder flour and or course heavy sprinkling of old bay!!

    I’m telling u what. There is no such thing as a bad black jack. Damn they were good!! Yes I ate em all !! I’m thinking it’s going to be hard for me to pass on them bombers now...lol And just for the record mallards are over rated!

    33E387FC-CE6D-4B68-BBD6-91DA711D3253.jpeg

    4D2025AD-150E-4AE2-876F-F55F1BB551E1.jpeg
     
  2. Canyoncrosser

    Canyoncrosser Senior Refuge Member

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    In the grasslands I cannot trust a mallard. Jacks in my experience taste like mini cans...
     
  3. Winchester 1897

    Winchester 1897 Elite Refuge Member

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    Indeed, sago fed Jack's are just cans in miniature form.

    Friend of mine shot 4 ringers on opener. Normally I'd have plucked them whole but they were pin feathered pretty bad. We put them, the green wings, spoons and gadwalls in Chile Verde and made tacos out of it. None left for breakfast in the morning.
     
    WoodMoose and Brottboss like this.
  4. 7pntail

    7pntail Senior Refuge Member

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    Presentation excellent. For me, the litmus test is always if my wife will eat em. They look delicious. Good job Mark.
     
    Brottboss likes this.
  5. Canyoncrosser

    Canyoncrosser Senior Refuge Member

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  6. API

    API PAF-CA Flyway Moderator

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    That's my standard process for Ringers too. A thin blade like an Uncle Henry 168UH is perfect for the job.
     
  7. mark seaters

    mark seaters Elite Refuge Member

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    There was no "fowl" taste or strong flavor at all...flavor was mild and juicy, of course I love old bay which adds a great taste ... not as tender as I would have liked but I did not age them, which would have help I'm sure..I just filleted soaked in salt water for a couple hours, pat dry and tossed in refer for a day.
     
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  8. mark seaters

    mark seaters Elite Refuge Member

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    They are a really pretty bird and fast on the wing hard to hit..
    That's a nice one !
     
    creedsduckman likes this.
  9. mudhen

    mudhen Elite Refuge Member

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    One of my all-time favorite ducks!

    Nice post Mark!
     
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  10. Lame-Duck

    Lame-Duck Elite Refuge Member

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    I pick them whole and throw em on the BBQ. They truly are delicious.
    Your photos are great Mark. It's impossible to look at those pictures without having to make a trip to the fridge. Like so many others, we refer to them as baby cans.
     
    API likes this.

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