What do You do will all the Ducks You shoot?

[Boss .300 winmag]

How do dispose of them? Can an infected dead bird spread it to live ones?

[fowl smacker]

I shoot anywhere between 4-10 a year with "rice breast".  Almost always mallards and wigeon.

[silverdalesauer]

We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie.  My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.

[Stein]

We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie.  My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.

Recipe por favor.   

[Badhabit]

Kung Pao Duck

[silverdalesauer]

We've been learning new recipes: sausage, burgers, poppers, and a new favorite - duck pot pie.  My wife recently baked a fresh pot pie with duck meat...it was an absolute hit. Everyone in the family loved it.

Recipe por favor.   

Here you go.

[KopperBuck]

Couple questions for pepperoni...

1. Do you add fat? I'm probably just going to start with a kit. I don't see any recommendations for fat, but every stick I've had had some fat in it. Am I missing something here?

2. Anyone using a metal detector, or are you just cubing it up enough that hopefully you catch everything?

3. I want to add cheese to one of the blends. Does it mix up well enough to get stuffed, or does it need to go through the grinder as well?

[Stein]

I try to add 20% fat.

I found 2 pellets so far, not sure if anything would pick them up.


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[EWUeagles]

Couple questions for pepperoni...

1. Do you add fat? I'm probably just going to start with a kit. I don't see any recommendations for fat, but every stick I've had had some fat in it. Am I missing something here?

2. Anyone using a metal detector, or are you just cubing it up enough that hopefully you catch everything?

3. I want to add cheese to one of the blends. Does it mix up well enough to get stuffed, or does it need to go through the grinder as well?

1. I add 20-30% fat (I'm not very precise on this but adding some really helps the flavor)
2. I clean my birds well and chase every pellet hole I find to make sure there are none in the meat. Then I Cube it and look for holes and chase that again. Then when you grind with a fine blade it will catch a lot unless you shoot shot smaller than size 4.
3. I have never had much luck with cheese so I can't help out there.

[92xj]

10 or so get plucked for the smoker.
10 or so get breasted out with skin and fat on breast, soaked in 50/50 OJ to yoshidas, vacuum sealed and sous vide for 2 hours at 130, seared then sliced.
the other 50-75 pounds gets turned into summer sausage and salami.

[Fishnclifff]

I soak mine in pineapple juice over night and then cook it however I feel like at the moment.
At the end of the season, any leftover, gets made into summer sausage