JohnGalway Posted January 4, 2007 Report Share Posted January 4, 2007 (edited) . Edited September 2, 2009 by JohnGalway Quote Link to comment Share on other sites More sharing options...
sandersj89 Posted January 4, 2007 Report Share Posted January 4, 2007 Alright folks need some wisdom here Am going after a few duck soon and I need to know what to do with them after I knock them out of the sky. Do thye need to be hung? how does a person gut/clean/pluck etc. Well you get the idea. Wisdom, tips and links most welcome I tend not to hang duck as long as other game, if the weather is mild I don’t hang them at all to be honest. If cold 2 or 3 days is enough for me. Plucking a duck is a lot more work than pheasant or pigeon, you have both feathers and down to contend with. Commercial duck farms will dip the duck in wax to make them easier to get the down of them but hand plucking is fine but just takes a while. Also don’t do it in the house as the stuff gets everywhere. Drawing is the same as pheasant. HTH Jerry Quote Link to comment Share on other sites More sharing options...
henry d Posted January 4, 2007 Report Share Posted January 4, 2007 Once I have 95% of the down off I singe the rest off over an open flame. Keep the liver,heart and gizzard for stock or soup(cut gizzard in 2 and rinse the grit and food out). If you breast the duck rather than roast it whole,skin it and chop the skin and any fat in the body cavity into small pieces put in a pan and just cover with water and simmer until all the water is gone and you are leftwith just duck fat and skin.Strain the fat into a jar and use for roast tatties and dry fry the skin to make a better substitute for pork scratchings MMMmmmmm. Good shooting m8. Quote Link to comment Share on other sites More sharing options...
pavman Posted January 4, 2007 Report Share Posted January 4, 2007 Once I have 95% of the down off I singe the rest off over an open flame. Ditto I use a plumbers blow torch, hang duck from shed roof by feet after plucking and singe down feathers prior to gut,ing I always cut the wings off at the body as no meat worth the bother even on a Mallard, To be honest with small duck like Teal i just front end them (pluck breast and cut away from rest of body retaining breast bone you get a tasty double breast fillet) and it takes no more that 5 mins a bird Quote Link to comment Share on other sites More sharing options...
Highlander Posted January 4, 2007 Report Share Posted January 4, 2007 Oh sorry from the title I thought that was the old Foreign Legion joke Quote Link to comment Share on other sites More sharing options...
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