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""This simple recipe with a zesty flavor from the marinade and a bit of a kick from the chili. Everyone will love it!""

Ingredients: fine dry breadcrumbs, fresh cilantro...

"From the Crockery Cookery book, 1975 edition.
I use this book for many of my recipes for the crockpot."

Ingredients: bottled hot pepper sauce, pepper...

"For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: steak sauce, eggs, ketchup...

"This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many..."

Ingredients: cream of celery soup, wild ducks...

"You’re out hunting and camping, and you got yourself a duck the day before. Great! Here’s what to do with it the next morning. From “The Alaskan Camp Cook” by Kenneth Hughes in Haines, Alaska."

Ingredients: clay, onions, salt and pepper...

"From the Crockery Cookery Book. 1975 Edition.
This is very good."

Ingredients: cornstarch, ducklings...