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Number one rule is to NEVER overcook. Always have the meat slightly pink. If you are going to pluck the ducks and roast them, 350 for one hour should be good depending on the size of duck. Cutting the breasts thin and then slicing a few peppers and onions and stir fry then mixing in some cooked broad noodles is one of my favourites. Spice the way you like. BBQ, soups, pulled duck, just fried breast are just a few ideas. I am sure other folks will be more than happy to add to this. Remember rule # 1 Ron

My wife and I won an auction for a Hoyt Faktor 34 for our son, and Archers Choice is setting it up for him.....he special ordered it, camo riser, and American flag limbs....prob. won't be till November but he will get by till then......really exciting to see that spark in his eye......our winning bid at the benefit auction also scored a dozen arrows and hard case. I on the other hand will be shooting my old Darton Maverick till I cant shoot it anymore......its about 6 or 7 years old now.....still super quiet and deadly................al

Have this one................... not the greatest pic: And these two: And last years bird, which maybe I'll get a pic snapped of later on.

Here is an example of a rug/wall hanging that I had made. It is one of two I have and the only downside I see is that they do require a fair amount of wall space at 50+ inches wide.

I slapped this one together with this years gobbler parts. Cost me $12 in supplies and had it done in a week,lol.