How to cook a wild duck

Julia Childs likely cooked domestic ducks, which were raised in pens and killed with an axe. They were probably very plump and tasty, having been fed a ton of who knows what.  Tonight I cooked the breast meat of two wild Mallard ducks that I shot last January. I put them a freezer bag with after soaking them for a day or so in garlic salt and water. After thawing, I pounded them with some pure natural tenderizer, and onion salt, then marinated them in olive and sesame oil, soysauce, a bit of red wine vinegar and a touch of Worchestershire sauce (pronounced however you like).  A few hours later, I sauteed the meat in hot butter until the center was just pink, then covered the juicy filets with all natural hot plum suace that I made recently from fresh plums. This dish was tender and succulent to the point of guily feelings.  No one should eat this well , I thought.  But we eat like this all the time, because we hunt and fish and make food out of things like apples and plums and elderberries.  To round out the day, I shot pellet pistol with the grandkids,  and earlier we went boating on our beautiful lake.  I also had to spend hours laying bricks, but it is honest work and the result is a retaining wall we can be proud of.  Hope you like my first blog.  Take a kid fishing and turn off the tv.