Author Topic: Cooking Duck (Read 2634 times)

giddyhitch · « **on:** February 27, 2009, 09:57:55 AM »

Ted Nugget says he hangs his ducks with the guts in them for a week in a cool place before he butchers and eats them. You guys think much of this

Curly · « **Reply #1 on:** February 27, 2009, 10:00:14 AM »

I really like Ted, but I'll pass on his duck preparation advice.

WDFW-SUX · « **Reply #2 on:** February 27, 2009, 10:00:40 AM »

Ive seen it done with geese

And it tasted pretty good.........it was hung for 6 days in a garage in New Mexico.

giddyhitch · « **Reply #3 on:** February 27, 2009, 10:03:59 AM »

I was wondering if this made the duck meat more gamey tasting?

road.kill · « **Reply #4 on:** February 27, 2009, 10:42:50 AM »

I clean mine as soon as I can. If it sits a day or two thats no big deal as long as its not too warm.

If you were going to hang your birds for a long period of time, I would atleast remove the guts.

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Author Topic: Cooking Duck (Read 2634 times)

giddyhitch

Cooking Duck

Curly

Re: Cooking Duck

WDFW-SUX

Re: Cooking Duck

giddyhitch

Re: Cooking Duck

road.kill

Re: Cooking Duck

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