Processing ducks....
- Thread starter mikejp
- Start date
- Location
- Back in the Peace Country
quite often I breast, occasionally I'll sjin the whole bird, rarely do I pluck anymore.
I let them hang a couple of days.
I let them hang a couple of days.
beretta boy
CGN Ultra frequent flyer
- Location
- Orillia, Ontario
If you're looking to roast what I call really exceptional birds, like grain-fed puddlers or geese, or nice cans & reds ... then pluck & dress. I like to go up both sides of the back
bone with game shears when dressing out a bird - makes short work of dispensing with the lungs/neck/spine.
If its for the "barby", a stir-fry, stew or bacon-wrapped chunks or the like, breast-em out. Save the legs ...take a lesson from classic cooking of the French. Duck/Goose "Confit" is absolutely delightful.
Whatever way you manage to isolate the protein ... don't overcook wild waterfowl.
Best enjoyed rare to medium rare. Well-done ... might as well eat your leather boots.
bone with game shears when dressing out a bird - makes short work of dispensing with the lungs/neck/spine.
If its for the "barby", a stir-fry, stew or bacon-wrapped chunks or the like, breast-em out. Save the legs ...take a lesson from classic cooking of the French. Duck/Goose "Confit" is absolutely delightful.
Whatever way you manage to isolate the protein ... don't overcook wild waterfowl.
Best enjoyed rare to medium rare. Well-done ... might as well eat your leather boots.
beretta boy
CGN Ultra frequent flyer
- Location
- Orillia, Ontario
Here is proof positive that a Mountie will screw anything!
Kinda' what I was thinking too ... however, he can't be that ugly if there going to let him "behind the blanket" !
