Cut the duck breasts lengthwise into slices about ¼ inch thick. Using a meat mallet or the side of a heavy knife, lightly pound the duck into long, thin slices. Cut the jalapeños in half lengthwise.

At the end of the day, with a teal duck you're going to have 6 ounces of meat, on a wood duck you're going to have 8 ounces of meat. One mallard like serves four." WILD VS. DOMESTIC ...

Then from Sept. 22-25, it's teal only, with the early wood duck season closed until the beginning of the general waterfowl season in Florida, which is split: Nov. 19-27, Dec. 10-Jan. 29.

Recipe is adapted from Braised Duck in Thai Red Curry found in "After The Hunt" by John D. Folse. 1 1/2-2 pounds boneless, skinless duck breasts Salt and black pepper to taste Garlic powder to taste ...