Read about duck history, taste, and other fun facts.
Duck hunting has been a major part of human history. Floridian history is no exception. Duck hunting can be traced as far back as the paleo people who lived here 10,000 years ago, to the Seminole and Tequesta Native American tribes, through today. Duck hunting has been a major staple in early American settlers’ diets because of the abundance of waterfowl. Hunting methods have changed over time, from spear and arrow hunting in prehistoric times, to using live ducks as decoys in early America, and using calls and shotguns in modern times. Keeping up the historic tradition of duck hunting is something that Ron’s Guide Service does with great pride.
The most common duck species for eating are Ring-necked, Wood, Teal and Mottled. The flavor of duck species depends on what they eat. Avoid hunting fish eating ducks, stick to the dabblers, not divers. Fish eating ducks have fishy skin, and a very strong, gamey and fishy flavor that is not very desirable. Dabblers such as the Ring-necked, wood, and teal are all desirable because of their mild flavor which is similar to farm duck, but with a distinct, wild flavor. Mottled duck is larger than other species and is popular with chefs because of the light flavor and texture of the meat. The more fat on the duck, the better the cooking and the more flavor the duck will have. Many people combine wild boar meat and duck meat to make sausages. The flavors are complementary, and the textures make a unique combination that will be all the craze at your next cookout.