Growing up, dad had one recipe for ducks, it was some sort of red wine braised duck. In my teens, we found that a simple marinade and some bacon did wonders for it on the grill and we did it that way all the time. Since that time, I've grown fond of plucked birds, even the smaller teal that are roasted. A variety of cooking methods and cultural background recipes would be a really great way to go.

show how to pluck using the hot wax method

I remember a while back there was a recipe for duck prosciutto. Going to give that a try this year.

For me, I'd like to see recipes that highlight the unique flavors of the duck but make these recipes realistic enough that the ingredients can be found at a local grocery store rather than breaking the bank to order ingredients online or through a catalog.

I'd also like a variety of cooking methods from using the stove top to using the oven to using the grill. Duck has the versatility to be absolutely wonderful in each setting.

I'd also like to see duck used in a variety of meals too. What I mean is that I'd like to see a portion of the cookbook be dedicated to making some breakfast type dishes as well as lunch and dinner fare. The reason I'd like to see this is because when you're at the camp, nothing would be better than taking the morning hunt into the morning breakfast.

I would love a duck based cookbook because my family's cache of duck recipes is thin, real thin.

I would like to see:

a recipe for whole oven roasted duck and/or goose, that does not assume you have a fat domestic bird;

deep fried whole duck, done like a turkey (excellent);

a beginner-friendly version of confit;

various methods of cooking, smoking, or curing birds to serve cold. I love duck breast seared medium rare and served chilled on a sandwich with some horseradish. I am sure Mr. Shaw can come up with some other great combinations;

along with Mr. Draper suggestions for skinned birds, maybe some stir fry or fajita recipes that really capitalize on the flavor of the duck, rather than just using it as a substitute for beef.

Sounds like I great book, I can't wait to pick it up.

I would like to see a few marinade recipes that don't completely overpower the natural flavor of the duck. All to often I will try a new marinade and it is so loaded with soy sauce that you lose the rich flavor of the meat.

My favorite way to cook duck is to pan fry a skin on breats in a minimal amount of olive oil, seasoned lightly with salt and pepper, and cooked to medium rare. It's quick and easy, and absolutely wonderful. I would like a pro's twist on this, maybe a couple quick tips to really liven it up, while at the same time keeping it straight forward and simple.

A section for "beginners". I know many guys (including me) who have hunted waterfowl for years, however are still up in the air about how to prepare different species. Many consider several species not worth cooking because of previously poor experiences eating them.

I'd like to see the recipes be broken up into "Easy/fast", medium difficulty and complex. Or just a section on fast.
Most of the time I am one of those lazy cook-it-up-fast folks and hate to dig through a book to figure out which ones are easy to prepare.

Also cover preparation and marinades well. AND what to always keep in stock. Maybe even a translation of some odd cooking terms/phrases too for those of us non-chefs.

On the actual recipe front for Brant my wife used a beef barley soup recipe substituting the beef and it was great!

Last thing - get some actual taste testing done on recipes before published. Better yet have someone you know independently use the recipe and taste test the reults. Some recipes I have tried sounded good but turned out bad. Probably the cook's fault but who knows?

#1. Shoot good eating ducks, mallards, pintails, teal, ringnecks, redheads, canvasbacks, others may good regionally. Let the rest fly by.
#2 Pluck, don't skin.
#3.Cook rare to medium-rare.
#4.Sauce, marinade,and anything else you put on duck means you don't like duck, or you shot a poor tasting duck.