Duck and Goose Innards

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Duck and Goose Innards

Postby Penguine » Fri Oct 07, 2005 2:39 pm

I need some help. Can anyone tell me what a duck or goose gizzard and liver look like? I got the heart down, that is easy, but I want to start keeping the liver and the gizzards but I can not seem to find them. So, let me ask this...

As I carved up my duck last night I got the breast. No problem. I then sliced her open and there was the hard lumpy thing that I thought was the gizzard but wasn't sure. I sliced into it and it appeared to be something edible but again I was not sure so I just tossed it out. Then I thought I would find the liver. Yeah, wasn't sure what it looked like either. I did manage to get the heart out though. So... Can anyone post a pic of what a duck or goose gizzard and livers look like?

Thanks!
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Postby 98ramtough » Fri Oct 07, 2005 2:44 pm

Image

The gizzard is a sac between the duck's stomach and intestines. The walls of the gizzard have strong muscles with lots of ridges.
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Postby AlaskaRedneK » Fri Oct 07, 2005 5:19 pm

wow, thanks 98....

that is a helpful diagram :thumbsup:
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Postby gunman » Sat Oct 08, 2005 1:09 am

Careful cutting open the gizzard, you really don't want to get all of those contents on stuff, it will taint the taste of the meat. Just ever so carefully split it down the seam and dig out the contents with your finger and quickly rinse with copious amounts of COLD water.......good luck with the liver, defiantly not my style.......
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Postby Cupped-n-Committed » Sun Oct 09, 2005 4:30 am

The gizard is a large round floating muscle in the stomach area. Real kind of hard not to notice it. It will have grit and food meal in it when you cut it open. The liver looks just like liver in the store but much smaller. The liver is like a meat sponge and tears easily. Gizards and livers are for the pup on the left. He likes them parboiled slowly. :smile:
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Postby openwaterhunter » Mon Oct 10, 2005 6:32 am

Something that hasn't been brought up is when you cut into the gizzaed and get to the center where the ground up stuff is at that part is actually a liner of sorts. You need to peel that out. Just stick your blade between the liner and the muscle enough to get ahold of it and pull it out. I always say dove gizzards.
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Postby Fowlercon » Mon Oct 10, 2005 11:33 am

98ramtough wrote:Image

The gizzard is a sac between the duck's stomach and intestines. The walls of the gizzard have strong muscles with lots of ridges.


98, for some reason, when I scrolled down and saw that picture I started hysterically laughing. Did you color that? Nice job. :thumbsup: :getdown:
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Postby macdaddy » Tue Oct 11, 2005 11:38 am

Hey Cupped - good idea for the gizzards & livers. Those innards should be great for a dog. Just enough fat (they need more than we do), plenty of protein. & innards are really what they're geared to eat, in addition to the meat.
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Postby 98ramtough » Tue Oct 11, 2005 11:40 am

I can't take credit for that beautiful picture, I googled it and found it. I was laughing when I posted it...
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Postby Penguine » Tue Oct 11, 2005 3:10 pm

My quest to save the innards is no longer. I fried up some teal breast the other night with garlic and onion, sliced thin, it was great, until...

I bit in to the heart and about puked. Man that was nasty. Chicken hearts are good, but that damn teal heart... Guess that bird got its revenge.
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Postby Ducksbeus » Tue Oct 11, 2005 3:34 pm

Stick with non migratory guts :yes: :yes: :yes:
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