Blood out of the bird

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Blood out of the bird

Postby Los Banos » Sun May 14, 2006 3:57 pm

whats the best way to get blood out of the duck meat? I was told soak it in milk?
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Postby PinTeal » Sun May 14, 2006 11:39 pm

I do believe White Vinegar works as well.

Good luck.

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Postby tstrong » Tue May 16, 2006 6:35 pm

Milk works great.
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Postby speczilla » Tue May 16, 2006 8:08 pm

Buttermilk and salt :thumbsup:
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Postby Mattquack » Thu May 18, 2006 1:14 pm

I use ice water with a lot of salt mixed in. Put it in the fridge over night.
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Postby LIGHT12 » Thu May 18, 2006 1:19 pm

:withstupid: I will use salt water over night drain and repeat.
Have you ever woke up one day and said. Damn when does the season start.
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Postby hunt Chessies » Thu May 18, 2006 5:20 pm

Yeah I do the salt water trick. I've heard you shouldn't keep meat in salt water for more than 24 hours.
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Postby LIGHT12 » Thu May 18, 2006 5:22 pm

What happens after 24hrs. I usually have them in salt water that long or a little longer. They taste fine.
Have you ever woke up one day and said. Damn when does the season start.
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Postby duckjumper » Thu May 18, 2006 6:04 pm

Beyond 24 hours (and really behore that) you are heading more toward pickling the meat as opposed to brining it. They are really the same process, but one is more extreme than the other.

By the way: Why would you WANT to get the blood out of a duck? This seriously damages flavor and since most ducks are tender anyway (the primary reason for brining is to tenderize meat) soaking them is really unecessary. But, to each his own.

Now geese, on the other hand, THEY do need tenderizing. I always brine them....

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Postby LIGHT12 » Thu May 18, 2006 6:37 pm

I guess I've done it because that what dad did. I actually try to cook some every night I get back but usually can't. I don't use a large amount of salt so I don't know that I would consider it brine.

We all have our ways.
Have you ever woke up one day and said. Damn when does the season start.
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Postby hunt Chessies » Thu May 18, 2006 9:13 pm

Yes I too don't use a lot of salt maybe just a tablespoon for several large breast.

DuckJumper- The reason I do it is to take the liver taste out of it. IMO, if you dont you are tasting a lot of the blood at not the meat. I do want to try the milk thing.

Has anyone ever taken in duck meat to a meat shop to be made into duck sticks or something similar. I want to give it a try.

Im getting low on whole birds, the season needs to start!
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Postby Mattquack » Tue May 23, 2006 3:57 pm

hunt Chessies wrote:Im getting low on whole birds, the season needs to start!


Seriously!! I'm getting the itch really bad. And summer isn't even here yet!
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Postby duckjumper » Tue May 23, 2006 6:20 pm

tell me about it. I still have a few birds and am making a big deal out of eating the last few. I've been splitting them down the back, flattening them and grilling them over hardwoods. Sooooo yummy!

Hey Mattquack - we're neighbors!

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Postby WIDGEONATOR » Wed May 24, 2006 4:03 pm

I soak my ducks in luke warm salt water for about 2 hours, swish them around, then fill and rinse with cold water. Then I wrap them in tin foil and then place in a plastic bag. When I thaw them out, I give them a quick soak and rinse one more time. Even with all this rinsing and soaking; if you do not open up the wound, and flush the blood clots out, You will have blood. One mistake I see people make is they don't clean the inside of the bird out very well. Every time I check a bird someone else cleaned half of the lung and what ever else is left inside. So clean your ducks! :umm:
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Postby Mattquack » Mon Jun 05, 2006 1:36 pm

[quote="duckjumper"]
Hey Mattquack - we're neighbors!

Yeah, we should hook up for a hunt next season. I'm gonna put in for every hunt day of the season for sac and delevan resi's. Maybe I'll throw you an invite when i get drawn.
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