Passionforangling Posted November 18, 2013 Report Share Posted November 18, 2013 As a newcomer to duck/ goose shooting I'm looking for a bit of advice on preparation. I did look through the food and drink section but couldn't find what I was looking for so here goes.... I was fortunate to have two Canada's coming home with me last Saturday. Sunday was spent sleeping in the morning after the early start so the afternoon was scheduled for plucking. I did one of the Canada's and, though I say it myself, it looked really good when I'd finished and is now in the freezer. It took me just a minute or two over two hours to completely prepare it....ie plucking and guts out. Now I don't mind spending this amount of time at all....the bird deserves it and I wouldn't want to just "breast" a bird like this although I would with pigeons and maybe pheasants if I had loads of them. My problem now is that I can't really do the other one until the weekend because I think I need good daylight to make a good job of it so I'm thinking of just putting the whole bird, feathers, beak and all, straight in the freezer and then plucking it after defrosting some time in the future. I have a couple of questions for the more experienced on here.... 1) is it ok to do what I'm planning? 2) is 2 hours for a Canada excessive? Does anyone have experience of any mechanical devices that might speed up the process? Thanks in anticipation..... Quote Link to comment Share on other sites More sharing options...
fenboy Posted November 18, 2013 Report Share Posted November 18, 2013 I admire your dedication , I get fed up plucking teal I should think it will be fine frozen in the feather just as long as you dont refreeze once plucked. Quote Link to comment Share on other sites More sharing options...
JDog Posted November 18, 2013 Report Share Posted November 18, 2013 Get Highbird70 to pluck them for you. He tells me that he is an expert. Failing that I do not think that there is a shortcut. The only tip I can give you is for you to remove the legs,neck and wings before commencing plucking to make handling easier. Quote Link to comment Share on other sites More sharing options...
aister Posted November 18, 2013 Report Share Posted November 18, 2013 (edited) I admire your dedication and can see where you are coming from , but I gave up plucking whole geese for a couple of reasons, one because as you say it takes a while and two once it is plucked then really the only thing you can do with it is roast it. By taking the breasts off there is a whole lot more you can do with it, stir fry, casserole, curry, pie and not forgetting Aisters Polish goose ha ha. I don't suppose freezing it whole will hurt but I wouldn't do it. Edit to say-I tried the bushwear thing that goes in a cordless drill and didn't think much of it, save yer money IMO. Edited November 18, 2013 by aister Quote Link to comment Share on other sites More sharing options...
motty Posted November 18, 2013 Report Share Posted November 18, 2013 As a newcomer to duck/ goose shooting I'm looking for a bit of advice on preparation. I did look through the food and drink section but couldn't find what I was looking for so here goes.... I was fortunate to have two Canada's coming home with me last Saturday. Sunday was spent sleeping in the morning after the early start so the afternoon was scheduled for plucking. I did one of the Canada's and, though I say it myself, it looked really good when I'd finished and is now in the freezer. It took me just a minute or two over two hours to completely prepare it....ie plucking and guts out. Now I don't mind spending this amount of time at all....the bird deserves it and I wouldn't want to just "breast" a bird like this although I would with pigeons and maybe pheasants if I had loads of them. My problem now is that I can't really do the other one until the weekend because I think I need good daylight to make a good job of it so I'm thinking of just putting the whole bird, feathers, beak and all, straight in the freezer and then plucking it after defrosting some time in the future. I have a couple of questions for the more experienced on here.... 1) is it ok to do what I'm planning? 2) is 2 hours for a Canada excessive? Does anyone have experience of any mechanical devices that might speed up the process? Thanks in anticipation..... Can't you prepare it in the kitchen? I rarely pluck a whole goose, especially a Canada. If I want the crown with skin on, I just pluck it and then cut around the ribs with poultry shears. The only difficult bit is breaking through the wing bones. You can then take off the drumsticks if you fancy. I find this far better than plucking and gutting. Who wants to waste their time plucking the back of a goose when you won't eat it? Quote Link to comment Share on other sites More sharing options...
DOLLSEYES Posted November 18, 2013 Report Share Posted November 18, 2013 I usually breast them out,here's one we had for tea tonight, using a recipe for chinese style goose i got from this forum. Quote Link to comment Share on other sites More sharing options...
tigger Posted November 18, 2013 Report Share Posted November 18, 2013 It's very very hard work, we as above breast them much easier if we want a whole bird for Christmas then we go two's up on it and get it done quicker between two..... Quote Link to comment Share on other sites More sharing options...
wildfowler.250 Posted November 18, 2013 Report Share Posted November 18, 2013 I just breast them now. But an hour for plucking a tough greylag wouldn't be unreasonable. If I can be bothered, I marinade them to get rid of some of the chew. Mincing is the best shout but I'm already getting sick of eating chili Quote Link to comment Share on other sites More sharing options...
kent Posted November 19, 2013 Report Share Posted November 19, 2013 How Long? Hang them up by the neck and get on with it a bit faster, you don't do a feather at a time do you? I don't do Canadas whole theres no point being such a large bird. Do not go chopping bits off till the plucking is done otherwise it just gets gooey. Hung by the neck work "quickly" around the lowest part of the neck / start of chest and down. I also do the legs as they are great for chillies / stews etc as long as you pull the sinews. once plucked cut through the wings as the joint with a knife working it between the joint and popping it by hand if required. Now do the feet, cut around the totally part the sking then work into the joint a little, pull and twisting to break at the joint (do not just chop the feet off) Now grasping the meaty parts firmly twist and pull very hard till the sinews come out still attached to the feet. Gut the bird and finally cut the head and neck off were it joins the body (catching the now prepped carcass into a bag. Cut off both breasts and both the leg/ thighs. About 20mins tops, work in order and don't pluck one feather at a time Quote Link to comment Share on other sites More sharing options...
ratty1 Posted November 19, 2013 Report Share Posted November 19, 2013 Freezing them whole actually makes them Easyer to pluck when defrosted. I used to do it alot. Shouldn't take more than 30 mins to pluck a Canada. All depends how fussy you are with the outcome. I use a blow torch for the downy bits afterwords. Quote Link to comment Share on other sites More sharing options...
Penelope Posted November 19, 2013 Report Share Posted November 19, 2013 The best method that I have seen is in an old American waterfowling book that I have. Melt paraffin wax in a pot big enough to take the goose, dip it in the melted wax and then into cold water to set the wax and then peel it off. In the photo sequence in the book it shows all of the feathers and down coming off in one with the wax, producing very clean birds. I have not tried this though, so don't have first hand knowledge of it efficacy. Quote Link to comment Share on other sites More sharing options...
motty Posted November 19, 2013 Report Share Posted November 19, 2013 The best method that I have seen is in an old American waterfowling book that I have. Melt paraffin wax in a pot big enough to take the goose, dip it in the melted wax and then into cold water to set the wax and then peel it off. In the photo sequence in the book it shows all of the feathers and down coming off in one with the wax, producing very clean birds. I have not tried this though, so don't have first hand knowledge of it efficacy. I'm pretty sure that's how they pluck the ducks in factories. Quote Link to comment Share on other sites More sharing options...
steve w Posted November 19, 2013 Report Share Posted November 19, 2013 my local game dealer charges me £ 3 to pluck a goose using the hot wax method they look they they came from waitrose when finished ! but mainly i breast mine Quote Link to comment Share on other sites More sharing options...
filzee Posted November 19, 2013 Report Share Posted November 19, 2013 If you search Youtube there are loads of videos of people doing the hot wax method. You do have to remove some of the feathers before hand though Quote Link to comment Share on other sites More sharing options...
silver pigeon 3 Posted November 19, 2013 Report Share Posted November 19, 2013 It takes me about 40 mins to pluck a large Canada, and i do pluck all mine as we are lucky to get a handful in a season down here. There are no real shortcuts but as Kent says you do need to work in an order to get it done in a reasonable time. Never frozen one in feather. Quote Link to comment Share on other sites More sharing options...
kent Posted November 20, 2013 Report Share Posted November 20, 2013 It takes me about 40 mins to pluck a large Canada, and i do pluck all mine as we are lucky to get a handful in a season down here. There are no real shortcuts but as Kent says you do need to work in an order to get it done in a reasonable time. Never frozen one in feather.Lets face it its hard enough finding freezer space as it is Quote Link to comment Share on other sites More sharing options...
scolopax Posted November 20, 2013 Report Share Posted November 20, 2013 Funny how folk always find the time to go shooting but then suddenly have no time to prepare the game / wildfowl they have shot in a proper manner........ Me, I always pluck. In the kitchen, football on the radio and away I go. Much better than been sat I front of the telly all night. Quote Link to comment Share on other sites More sharing options...
nic Posted November 20, 2013 Report Share Posted November 20, 2013 (edited) cant see the issue personally, I get the other half to pluck and I gut and cut or skin them doesnt take more than 10 seconds to tell her theres a bird to do Edited November 20, 2013 by nic Quote Link to comment Share on other sites More sharing options...
edenman Posted November 20, 2013 Report Share Posted November 20, 2013 (edited) If at all possible i start plucking as soon as the dog has brought the duck/goose back to me, seems to be easier while the bird is "hot" than when it's hung for a bit IMO Edited November 20, 2013 by edenman Quote Link to comment Share on other sites More sharing options...
Jockdude Posted November 20, 2013 Report Share Posted November 20, 2013 Only remember doing geese when i was much younger. But do agree with Edenman, plucking a "hot" bird always seems easier and you leave most of the mess in the field! Quote Link to comment Share on other sites More sharing options...
bornfree Posted November 20, 2013 Report Share Posted November 20, 2013 i would take it to your nearest tanning salon,and ask for an all over wax Quote Link to comment Share on other sites More sharing options...
littlerob Posted November 20, 2013 Report Share Posted November 20, 2013 i find pheasant plucking the worse seems to take age's due to taking my time trying not to tear the skin ducks like mallard and teal less than 15mins to pluck find them easy can go harder at them as the skin don't tear Quote Link to comment Share on other sites More sharing options...
IEH Posted November 20, 2013 Report Share Posted November 20, 2013 cant see the issue personally, I get the other half to pluck and I gut and cut or skin them doesnt take more than 10 seconds to tell her theres a bird to do I hope for your sake she doesn't read that Nic Ian Quote Link to comment Share on other sites More sharing options...
nic Posted November 21, 2013 Report Share Posted November 21, 2013 (edited) I hope for your sake she doesn't read that Nic Ian It took 3 attempts before I found a wife/partner that shoots and plucks ... she was reading over my shoulder as I wrote it Edited November 21, 2013 by nic Quote Link to comment Share on other sites More sharing options...
Passionforangling Posted November 21, 2013 Author Report Share Posted November 21, 2013 Thanks for all the replies guys...interesting that none of you recommend/ use any mechanical device. The 2nd goose has gone in the freezer, feathers, beak and all.....it's due for a dinner party a week on Saturday so will come out on the Wednesday for a slow thaw followed by a 2 hr plucking ...maybe 2nd time I'll be a bit quicker...hey ho, I don't mind.....salivating at the thought of the taste! Quote Link to comment Share on other sites More sharing options...
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