Getting the Mud out?

[Shootmoore]

Thanks for the idea's and recipes.  I might have to get back in the game and try these out.  I do miss duck/goose hunting alot.  My poor deke collection is over at my folks place gathering dust(more storage room over there) and I have 4 or 5 cases of steel sitting around.

Those recipes sound pretty tasty as well.  Just way more prep than I am used to but I can get er done.  I'm more of a one step cooker, but will kind of be like preppin for smoking so not that big of deal.

Now hope the guys at work have some spots that are not overflowing with other people.

Shootmoore

[ducksdoom12]

try some of these that I just found! the first two especially look hella tasty
http://www.backwoodsbound.com/zduck.html

[WCTaxidermy]

Ok you guy's are going to think I'm crazy but hear me out.  I have hunted and eaten ducks/geese since I was old enough to hold a gun.  It took years for me to learn this, but think of your duck and goose meat as deer/elk meat.  You hang deer and elk meat to age it, which takes the game taste and smell right out of it.  The same goes for your duck and goose meat.  Get them plucked or skinned as soon as you can to get that meat cooled down, (just like you would with a deer or elk)  Hang them for as long as you can as long as it's cool outside.  at least 1 to 10 days.  If it is too warm outside to hang them, simply wrap your duck/goose meat in a cheese cloth and put in your refrigerator for 1 to 10 days then eat or freeze.

You will be SHOCKED how much that makes a crappy smelling/tasting duck or goose into a tasty, tender piece of meat that you can cut with your fork.  Try it and I think you will have a whole different view of your duck and goose meat.  Hope that helps with your decision making.  John

   

[Goldeneye]

Soak your goose meat overnight on beef broth,  season as desired and then either bake or BBQ it in your intended fashion on foil.  Baste occasionally until the goose is finished cooking.  Internal temp of the meat needs to be at least 165 deg.  If done this way you'll have a hard time telling that the goose is anything different than a good cut of roast beef.  I took a batch into work this year and it didn't last long.  It surprised a lot of folks.  Take a little care with goose or duck and it can be turned into a tasty meal.

[Special T]

I grade my ducks... Never had any problems with the geese... My wife only eats geese Mallard pintail and teal... So i normally use 2 quart mason jars when I'm breasting out ducks and put the wife's in one and he the others in mine.. works pretty good... I notice a small taste difference in scaup,wigeon,buffle head, Spoonies and such... I usually do a spicy marinade on mine, my wife don't like the heat....  I'll second the statement about soaking in OJ and cooking... Another thing i like is the Mango salsa from Costco.... soak in OJ cook with the salsa.... 

[vandeman17]

The classic recipe:

Take one duck and stuff it with an onion.  Roast at 350 for 2 hours.  Throw away the duck and enjoy the onion! 

hahaha now that is funny right there!

[Fishnclifff]

I soak em in pineapple juice and white wine overnight.

[Special T]

I find that many alcoholic or acidic brine's work well and breaking down and flavoring the meat. 

[snocohunter]

I brined the birds from this weekend in salt but I think I used a little too much salt. And i usually rinse them off before marinading but was in a hurry so just threw in some mesquite and lime marinade i had around. Cooked up two breasts, med rare. One tasted great, other one smelt and tasted like mud. Think i'll let the next birds hang a week like i've done in the past. I'll have to try the orange juice method for sure.