Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: giddyhitch on February 27, 2009, 09:57:55 AM

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Title: Cooking Duck
Post by: 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 :chuckle:

Title: Re: Cooking Duck
Post by: Curly on February 27, 2009, 10:00:14 AM

 :puke: :puke:

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

Title: Re: Cooking Duck
Post by: WDFW-SUX on February 27, 2009, 10:00:40 AM

Ive seen it done with geese :dunno: And it tasted pretty good.........it was hung  for 6 days in a garage in New Mexico.

Title: Re: Cooking Duck
Post by: giddyhitch on February 27, 2009, 10:03:59 AM

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

Title: Re: Cooking Duck
Post by: road.kill 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.  :twocents: