Where I hunt- area rivers near cornfields and soybeans, ponds and backwaters- I mainly get pass shooting at Canada geese and mallards- no divers- sometimes a few mergansers zip by, they get a "free pass" as do the seagulls, herons, etc.

What is with the wax? I just fillet out the breast meat, save the legs, both items skinned and the "silver skin' removed before they get into the marinade bowl. What pray tell, is "synsacrum"?

Wet bagged sauerkraut keeps the meat moist in the covered roasting pan, I love German style food (and beer) so I eat it, that's why I add the apple slices sprinkled with brown sugar, but you can discard it after the bird(s) are cooked if you wish.

"The field is the touchstone of the man"..