We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I've never been duck hunting but down south a good deal of dove hunting takes place. Once on a hunt with my father and World Skeeet Doubles Champ "Lucky Waller" we started to tak'em down.
On one shot my father hit the bird whose trajectory was right toward my dad. He caught the bird in deadfall and casually placed it in his jacket. I wry smile crossed his face. (he was a 3x All America baseball player with four offers...WWII stopped that.
Your dad understood: never, never, never take your eyes off of the ball!
Now, I have a very important question pertaining to eating of birds. What is the best way to pull feathers and do those other nasty chores that one needs to do before one can proceed to cook the dang thing? ;-)
Hand them to a Metis Indian/First Nation person who is delighted with an opportunity for income, and who then uses a rotary plucking maching and returns the bird in a plastic wrap with a wing attached as required by US Customs.
Fly two limits home, thaw, stuff with orange quarters, and roast 25 minutes at 500 degrees. Some folks cook wild ducks longer than they do chickens and are rewarded with tough grey pieces of sawdust. Our method yields tender, pick, flavorful meat.