Duck and Goose Prep. 101

What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.

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Duck and Goose Prep. 101

Postby decoydog » Tue Dec 20, 2005 12:15 pm

I get alot of questions from my customers in regards to making their ducks and geese more tender for cooking. So with that in mind, I will tell everyone how I do it in my own home: First off, it is important to recognize that wild ducks and geese are muscular and have very little fat, except in their skin. With that said, you should marinate the cuts in buttermilk for several days. Buttermilk contains an enzyme that breaks down the meat fibers, making for a more tender meat. The same can be said for venison or other wild meat.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
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Postby decoydog » Sat Dec 24, 2005 3:40 am

The Buttermilk will also help to separate the blood from the meat, which contributes to the strong taste.
It's hard to pull 1 inch through 6 inches of material while doing "the dance", and looking skyward.
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Joined: Fri Nov 18, 2005 9:59 pm
Location: Kennewick, Washington


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