Male Mallard "" 2/3 cup of fat scraped up after fleshing"

I purchased a wire wheel degreaser / flesher from Van Dykes. I never realized there could be that much fat on them. I also learned its easier to flesh them out when there fresh. A real pain after 2 years in someones freezer

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Some are real Butterballs

After a while the fat "crystallizes"/granulates. I wonder if the mallard was farm-raised.

Farm Raised? I doubt it American Black was Just as greasy

I think being fresh was the reason