Processing ducks....

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mikejp

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I've been thinking about going duck hunting next fall. I've been shooting skeet and trap and would like to give hunting a try.

Being a city boy, without any hunters in the family, this is all very new to me.

I watched several videos and read articles on how to process chickens, turkeys, ducks and so on, but I'm not sure I am up to it just jet.

But I do love the taste of duck meat. Especially duck and pear pie (wonder if I can find a recipe for that?).

So I am wondering, if I did go hunting, and managed to get a few, how long would I have before having to process them. Is that something that needs to be done right away? If not how should I store them so the meat does not become tainted. Also doesn't using a shotgun frequently have the contents of organs spill on to the meat? What do you do in those situations?

Are there places you can bring your fowl to have them processed for you (in small quantities)?

I will try and find a mentor to go hunting with, as I think this would be the best way to learn. But I'm still trying to gather as much info on the subject as possible.

Thanks,
Mike
 
I like to to pluck and clean them as soon I get home. But thats just because I don't like putting my hand into cold wet guts the next day. If you hang them in a cool place you could clean them a day or even 2 after. Not sure why you would want too.

Plucking and cleaning is very easy though.
 
G'day,

Birds are all similar as far as anatomy goes. I'm assuming by your term "process", you mean dressing. With any animal, the quicker you dress it, the better.
With ducks, you want to dress them right after the hunt.
Pluck the bird, remove the organs/intestines etc. (Don't forget the crop) Remove wings, legs, head neck etc.
Clean thouroughly with water.
Wrap him airtight in a bag and throw it in the freezer. (Unless you plan on cooking him right away.)

Birds are pretty easy to clean. You could always just take the breasts out if that's your bag, but I usually like to cook a whole bird.
 
And to just take the breast, which on a duck is really all I would want, would I still have to pluck it.
Or could I just cut them out with a knife put them in a ziplock on ice and the end?
 
I breast them out - simple 'rip' the feathers open on the breast, and then use a filet knife to carve them out. No need to pluck, just tear the skin back.

No need to do it in the field - they can wait until you get home.
 
I would clean the ducks when you get home from your hunt.If you are going to just take the breast,Pull a few feathers from the breast exposing the skin.You can either pull the skin apart or cut it with a knife,then cut the breast meat off the bone.Wash it off with clean water,throw it in a ziplock and you're good to go. Cheers Bac4
 
I agree with the first two responders.

My wife plucks. I gut. We usually do it as soon as I get home.

If they aren't obviously gut shot and there is a time issue, sometimes I hang 'em, by the head in the porch room overnight.

I rarely breast a duck because as above, I like the whole bird and I hate waste.
 
I hang my ducks for a couple days when I get home THEN clean them. Its kinda old fashioned but is exactly the same as hanging your deer to age. Head up, guts in in a cool (5C) spot. Don't get carried away like the freaks in France who wait until limbs start falling off!! :eek:
 
If your just taking the breast your wasting a lot of good meat in my opinion. If you can't be bothered to pluck then just skin them. Skinning with warm ducks or geese don't take that long and your getting a lot more satisfaction from your hunt in my opinion.

Lots of guys do just breast though. The statements above are not to challenge people who just breast the meat. I just think you should give plucking a try.
If you you do pluck then use a torch to singe any remaing pin feathers when your done.

jaydog,
the french barbeque their birds with the guts in. LOL!
 
I was just about to post a link to that Delta video. You can do the same with geese as well. What I do with a bird depends on how bad they are shot up. Sometimes I breast, sometimes I pluck, If I breast them I like to keep the legs as well, goose breasts and legs in a slow cooker with Diana's sauce is great. Happy hunting.
 
Tear the skin at the top of the breastbone enough to fit in 2 fingers
Insert said fingers (or a thumb) so you can pull outward
grab ducks neck/spine area as far down as possible. best if you put you fingers in there too, or you can pull the head off.
Pull duck apart. You end up with the breast and wings. All the guts stay with the back.

OK, it's a little barbaric, but it works well, and it's fast!
 
Early season i breast, late season i pluck. Too much pin feather early in the season and they haven't fattened up enough for my liking roasting whole.

If you get a goose, I usually breast out the breast and removing the leg as well.

I simmer them in apple ceder for a few hours then shred the meat and cook with bbq sauce for sandwiches, topped with coleslaw.

Heart and liver makes a tasty dip, or I just give them to my dog who also happen to like eating the heads and necks as well.
 
I don't kill waterfowl until the pin feather stage is finished which means I forego the first half of the season. I pluck every duck usually while I'm sitting waiting for the next flight to come in. Not always possible of course on a busy flight day. I also gut them as soon as they are plucked. I do this differently than most people. I use game shears to cut down both sides of the backbone and discard it. All internals are now exposed for removal. Once home I remove wings and head, lower legs and debone them leaving all the meat in one piece. Of the whole duck the crisp skin is my favorite eating and I'd never skin a duck or goose. Flash roast them until rare and enjoy. If I ever saw anyone hang a deer with guts in I think I'd slap him upside the head and I don't agree with hanging fowl that may have punctured intestines with guts in.
 
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