Two halves of mallard, soaked overnite in baking soda. Then a little marinade of garlic, salt, pepper with a touch of liquid smoke and a little olive oil for overnight. Cut into 1 1/2 inch strips, usually get 5ive per side and fry gently till done, around seven min. If you eat your steak well done, don't expect duck to taste good, it should be med. rare. Love em that way. The longer they cook, the tougher they get.