Aging ducks is AWESOME

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Aging ducks is AWESOME

Postby Pumpgunner » Fri Oct 23, 2009 7:05 pm

I've been experimenting a lot with different methods of aging, hanging, and brining ducks over the past few years, and I think I've found the best thing yet. Clean your ducks by using game shears to snip the ribs and wishbone and lift the whole breastbone and both breasts out at once, still on the bone with the skin on. Cut down to the leg joint and remove the legs, peeling the skin off as you go and lift both legs out. Age in the refrigerator, lightly covered, for about 5-7 days, then remove the skin, bone out the breasts, and then sear in a hot skillet to medium rare=the best tasting duck ever! I really think this aging process makes a huge difference, tastes like good roast beef to me. I've only tried this with puddle ducks, but I think it would work with divers too. Try it out and see how it goes!
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Re: Aging ducks is AWESOME

Postby timberjet » Fri Nov 13, 2009 6:49 pm

Heck I hang mine for A week or more and have never had one go bad in my whole hunting life. I also do like to age them in the fridge some too as it gets all that dang duck blood out of the meat. then marinade, brine, or dry rub.
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Re: Aging ducks is AWESOME

Postby Dustin07 » Sun Nov 15, 2009 2:26 pm

very cool, thanks for letting us know how long. I have a couple that I prepared like this in the fridge now, I soaked them in salt water with a little meat tenderizer yesterday for a couple hours, now they are in the fridge, but in a zip lock. I may move to uncovered or lightly covered as you mentioned.

I think what i'd like to do from there, is cut it into thin slices to make a roast beef sandwhich type medium... but with duck.


thanks for the tips!
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Re: Aging ducks is AWESOME

Postby Pumpgunner » Tue Nov 17, 2009 4:11 pm

Dustin-how did it turn out?
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Re: Aging ducks is AWESOME

Postby Dustin07 » Tue Nov 17, 2009 5:14 pm

its only been 2 or 3 days :) the ones i'm aging I haven't cooked yet. maybe tonight though. I'm craving duck and my wife will be out at a class. so since I have to cook for myself anyways.... :yes:
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Re: Aging ducks is AWESOME

Postby Dustin07 » Thu Nov 19, 2009 12:29 pm

didnt' work for me last night. here's what i did:

the duck had been aging in the fridge after about 2-3hrs of saltwater/meat tenderizer soak for about 5 days. I had left the meat on the breast bone with the wing meat still attached as well.

Last night I cut the meat into thinner strips, to make a duck sandwhich (ala roast beef). I sauteed in water with cayan, cajun, montreal, garlic. It was a great combo. cooked very quick, and the meat was still very juicy and tender. The meat itself was a perfect consistency, but it retained the game flavor unfortunately.


pile it up on on french bread with mayo, lettuce, avacado, onion, tomato, and it was a delicous duck sandwhich!
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Re: Aging ducks is AWESOME

Postby LaRedneck » Thu Nov 19, 2009 12:57 pm

Just food for thought but I like to soak mine in Pet Milk for a day or two which helps get the blood out and add as slight sweet taste to the meat, try it.
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Re: Aging ducks is AWESOME

Postby Dustin07 » Thu Nov 19, 2009 1:07 pm

LaRedneck wrote:Just food for thought but I like to soak mine in Pet Milk for a day or two which helps get the blood out and add as slight sweet taste to the meat, try it.


pet milk... like cats? you can milk anything with nipples i suppose.
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Re: Aging ducks is AWESOME

Postby assateague » Thu Nov 19, 2009 1:19 pm

:lol: :lol: :lol:
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Re: Aging ducks is AWESOME

Postby LaRedneck » Thu Nov 19, 2009 6:37 pm

Dustin07 wrote:
LaRedneck wrote:Just food for thought but I like to soak mine in Pet Milk for a day or two which helps get the blood out and add as slight sweet taste to the meat, try it.


pet milk... like cats? you can milk anything with nipples i suppose.


:no:
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Re: Aging ducks is AWESOME

Postby Pumpgunner » Thu Nov 19, 2009 6:40 pm

Dustin- I think that you won't really see a difference in taste until at least 5-6 days. I've never tried brining and then aging, just straight brining or just dry aging in the fridge. I ate some duck last night that had been aging for 5 days, it was good but not as good as the last ones I ate that had aged 7 days. Maybe you really start getting some benefit from aging after 5 or 6 days? I think I'm going to try for 8-10 days on the next one, we'll see how that goes.
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Re: Aging ducks is AWESOME

Postby Dustin07 » Thu Nov 19, 2009 6:56 pm

Pumpgunner wrote:Dustin- I think that you won't really see a difference in taste until at least 5-6 days. I've never tried brining and then aging, just straight brining or just dry aging in the fridge. I ate some duck last night that had been aging for 5 days, it was good but not as good as the last ones I ate that had aged 7 days. Maybe you really start getting some benefit from aging after 5 or 6 days? I think I'm going to try for 8-10 days on the next one, we'll see how that goes.

well I got one more in the fridge just sitting there all tender and stuff :thumbsup: today makes 6 days, and I won't be able to eat it until AT LEAST tomorrow. (ducks unlimited banquet tonight! w00t) so we'll see, maybe I'll give it till Sat/Sunday and see how it goes?

It will of course be a skewed experiement, since as you pointed out, It did soak first in salt, but hey at least we have two comparrisons.
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Re: Aging ducks is AWESOME

Postby Pumpgunner » Mon Nov 23, 2009 12:43 pm

I ate a mallard last night that had been aging in the fridge for 11 days, it was great! It was really mellow, tender, and had just the right amount of ducky flavor to it. This really proves to me that you need at least 5-7 days to really begin to see a change in flavor.
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Re: Aging ducks is AWESOME

Postby Dustin07 » Mon Nov 23, 2009 12:51 pm

Pumpgunner wrote:I ate a mallard last night that had been aging in the fridge for 11 days, it was great! It was really mellow, tender, and had just the right amount of ducky flavor to it. This really proves to me that you need at least 5-7 days to really begin to see a change in flavor.


so i ate my mallard last night too. Still had a little game flavor to it but I loved it. very very very tender. I had left the meat on the rib bones and grilled it for about 30 minutes on a closed BBQ. I had soaked it in a marinade for about 45 minutes prior with a mix of junk in there.

cayan
montreal steak seasoning
garlic vinegar
garlic
hard apple cidar
liquid smoke
cajun
olive oil
sun dried tomatos

and it seems like there was something else too... but either way it was AWESOME. I had purposely seared the actual breats, cooking it upside down at first for a couple minutes to lock in the juices.. then I flipped it rightside up and let it finish.
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Re: Aging ducks is AWESOME

Postby Pumpgunner » Mon Nov 23, 2009 9:08 pm

Sounds good man, I'm a really big fan of that Montreal seasoning, I love to roll venison or elk backstraps and roasts in it if I'm going to smoke them, it goes really well together. Glad the aging thing worked out for you!
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Re: Aging ducks is AWESOME

Postby Dustin07 » Tue Nov 24, 2009 10:27 am

yeah it was great! usually if I leave raw meat in the fridge that long I assume it's on the fringe of being no good anymore. I know my wife definitely wouldn't eat a chunk of meat that was left in the fridge for over a week thawed out!

I have about 2 dozen + legs from a snowgoose hunt sitting in the fridge now, only going to get about 5.5days in before the thanksgiving cook, but i figure every little bit helps.
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Re: Aging ducks is AWESOME

Postby timberjet » Tue Nov 24, 2009 6:44 pm

LaRedneck wrote:
Dustin07 wrote:
LaRedneck wrote:Just food for thought but I like to soak mine in Pet Milk for a day or two which helps get the blood out and add as slight sweet taste to the meat, try it.


pet milk... like cats? you can milk anything with nipples i suppose.


:no:
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:lol: :lol: :lol:
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Re: Aging ducks is AWESOME

Postby Trey » Thu Nov 26, 2009 7:20 am

I found this idea interesting as I have 2 ducks in the fridge that i was going to cook up but wife made other plans. It has been almost 2 weeks now. I only cleaned them and popped em in a plastic zip lock.

Question - How long can raw meat (duck or any other) be kept in fridge before it goes bad ? I normally freeze my ducks right away so i dont have to worry about dates.

Is duck meat soo bad that even spoiled meat tastes better than fresh meat !!!
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Re: Aging ducks is AWESOME

Postby timberjet » Fri Nov 27, 2009 11:09 am

Open the bag. Stick your nose in. Seal bag around nose. Inhale deeply. If you gag :eek: it aint no good... :wink: Put some marinade or dry rub on it, that does tend to help cure it. Our forefathers did not have refrigeration so they salted or cured all meat. Also generally the fat is the only part that will go rancid so remove it if you have to let it sit in the fridge for A while. :hi: Many great steak houses age meat for A long long time so it can't be all bad. The more blood you can get out of duck the better in my opinion.
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Re: Aging ducks is AWESOME

Postby - Andy - » Fri Nov 27, 2009 7:27 pm

I age mine whole in the fridge for usually at least 4-5 days. Then I totally pluck and gut the birds (I typically shoot mallards, teal and wood ducks... all quality eaters) and often they will go in the freezer.

When I'm ready to eat them, I'll defrost and then marinate at least 24-36 hours in Moore's (Dales works too), with brown sugar and crushed pineapple.

I grill mine whole, and usually serve with a french plum jelly that melts into a sweet sauce when you microwave it.... its almost too good to be fit for just a king.... I'd put it up there with the finest things I'll probably ever eat.
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Re: Aging ducks is AWESOME

Postby corky569 » Thu Dec 08, 2011 7:19 pm

I know this is an old thread, but ill try. What about hanging whole, guts,feathers, and all in the garage? Highs lows are 17/40.
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Re: Aging ducks is AWESOME

Postby Morning Flight » Fri Dec 09, 2011 10:23 am

Corley stole words right outta my mouth. Was wondering about the same thing. This is the only site with some info on it that I've found. Would like to hear others experience though.
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Re: Aging ducks is AWESOME

Postby Morning Flight » Fri Dec 09, 2011 10:32 am

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Re: Aging ducks is AWESOME

Postby bugman » Sat Dec 24, 2011 6:48 pm

I pull the breasts and legs of 4-5 birds, cut off all fat and put them in a quart jar with water to cover and then add lots of canning salt and dark brown sugar. The amount doesn't matter. Then I let it sit for a few days. Wash and brine again for a few days. Wash and let soak in fresh water for a day. Then change the water and go another day. You should have the meat where it doesn't have any more blood leach out. I know a lady who actually squeezes out the blood as well. The meat will be OK for several days doing this. Then cook as you normally would. All the soaking takes out strong flavors and leaves the meat nice and mild.
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Re: Aging ducks is AWESOME

Postby troutman561 » Mon Dec 26, 2011 6:40 pm

I brined some teal breasts for a week and they came out delicious... That will be standard for my house from this point forward...
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