Ducks

Ronnie Beck

Looking for some opinions on preparing ducks.

Would you gut a duck straight away or leave them in while its hanging? How long would you leave one hang in the shed?

I normally leave the guts in while its hanging unless its taking a deep pellet in the cavity. I've only been leavin them 24 hours because its such a mild winter

Itsdacraic

I'll bump this is if that's ok.

Neighbour dropped a mallard into me that was shot last night.

Am I supposed to hang it for a few days? Or pluck and clean it now?
Any good guides for plucking and cleaning? I've never done it before.

moby30

I personally don't hang birds at all just clean them out straight away or breast them. Most people I know do hang them for a few days weather depending of course and would say im mad as im not getting the proper gamey taste off them. There are a good few videos on you tube about plucking/skinning and cleaning out etc if you haven't done any of it before.

Ronnie Beck

Itsdacraic wrote: »

I'll bump this is if that's ok.

Neighbour dropped a mallard into me that was shot last night.

Am I supposed to hang it for a few days? Or pluck and clean it now?
Any good guides for plucking and cleaning? I've never done it before.

http://www.deltawaterfowl.org/hunting/cleaning.php

Terminator 2 has this site up in the tips sticky. Few good videos on cleaning and plucking ducks.

If you leave the ducks hang for 24/48 hours with the guts in its supposed to improve the flavour. If the duck has been heavily shot in the gut area it may do the opposite.

Itsdacraic

Cheers, I have him plucked, gutted and put away in the freezer for another day.

ssl

Itsdacraic wrote: »

Cheers, I have him plucked, gutted and put away in the freezer for another day.

When you do go to eat him you could thaw him in the fridge and then leave him in there for a day or two to soften the meat and improve the flavour

cavan shooter

The most I ever hang a bird is a couple of days and thats predominantly because of getting time to prepare it. Most often I prepare within a day or two.

hughjohn

Generaly i leave them for a week , then prepare them. Pheasants the same.
Know of some people that leave them for two weeks. Personally I would say a day or two just is not long enough and would result in the meat being too tough.

Beef is hung for 3 weeks by the best butchers.

declan1980

I was told that a duck would go off over night, so I always cleanthem straight away

Double Barrel

I usually draw them when I get home, then hang them in their feathers, head up, in a 2 to 4°C cold room for 4 to 6 days. Geese I will let hang drawn for 6 to 10 days to allow the enzymes in the meat to break down some of the complex proteins.