Plenty of ducks at Grand Pass. Had back to back reservations. Our kill was 50% mallards and 50% others including pintails, greenwings, and a few spoons. Never have found a person that could tell a spoonie on the dinner plate from any other duck. Have heard some say gaddies are unfit for consumption. Other than size of the breast I've never found anyone that could tell a difference. Late season mallards with a heavy layer of fat on the breast do make the best duck bacon.