4 duck butchering techniques. Pic heavy. Dial-up slow.

Excellent post! So nice to see someone preparing birds properly for maximum enjoyment. I am a big fan of spatchcocking for slow grilling on charcoal.

Sure beats ripping the breasts out of prime waterfowl and freezing the mess in a block to throw out in the spring...IMO the demise of the lions share of waterfowl shot these days.
 
Great post.
Great pics.
Should be stickied.
I am also a fan of using the whole bird. I`ve been known to pluck whole teal ( 20 if I remember right) out for a great future meal. Enjoy.

DF
 
Just a reminder also that if you are transporting ducks, remeber to leave a wing on and intact for easy idenfication by MNR.

Wouldn't want you guys to do all this work for no duck dinner and a ticket. :D
 
Sjemac,

Thanks very much for posting this.

I got a nice pair of blacks today and Easy Gutted them after having seen your post the other day.

So easy to do. I may just take the next step and spatchcock them tomorrow...baby steps.

Got any good stuffing suggestions?

Thanks again.
 
Just read through this post..it is very informative and a great referance tool...well deserving of its sticky status. I love hunting ducks..but untill recently I had not found a way to prepar them so that i enjoyed the taste....The bacon wrapped methoed and jerky are still the only type of duck I like to eat...but now at least I have a few new ways of dressing them out.
 
Tried them all, and certainly a place for each method.

Depending on what the birds have been feeding on, there is still a good
argument for conventional picking & dressing. Seems a waste to me to
put a good can or redhead, or even grain fed mallards for that matter into
pepperettes, bacon wrapped chunks or stir-frys. Top quality waterfowl,
on-the-bone, roasted in a very hot oven until rare, (never medium or well, and never, ever, stuffed) are tough to beat for one who enjoys, truly enjoys duck.

If you don't like it so much, then I guess it doesn't really matter how it's cut up and presented if disguised or otherwise covered-up with spices. sauces and garnishes. Don't get wrong ... I like duck every which way, but a good oven-roasted bird to me is the classic.
 
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