I would take any BWT early season over any other duck for eating/ baking qualities that they have.
anyone that dares breast them......well get's a no-invite the next year to the duck camp.

Now hitting them when they come in....put many a gunner to shame.
Especially when they miss the shot and the duck lands....quacks/// then flies away

I'm with you on that no breasting. I bake them drenched in olive oil with smoked paprika, sprinkle rosemary, onions,carrots salt and pepper. preheat 450 then drop to 400, 17 to 20 minutes.
Temp 137 to 140. Can't beat it, especially those butter balls. I wax them.

I have always picked and throw on charcoal grill. Hard to beat