Which to Pluck

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.

Moderators: Indaswamp, brassass, daffy...

Which to Pluck

Postby pork4life » Fri Mar 16, 2012 10:21 pm

Which birds do you find you pluck mostly. I have no clue, only shot coot so far with a massive total of 2 :crying:
Rick Hall wrote:If you look close, you'll see "momma" has a pecker.
User avatar
pork4life
hunter
 
Posts: 384
Joined: Mon Feb 20, 2012 1:22 pm
Location: San Diego, California


Re: Which to Pluck

Postby NapalmCheese » Thu Mar 22, 2012 2:48 pm

So far the only bird I've plucked so far was a green winged teal. Coated it in olive oil, salt, and pepper and stuffed the cavity with aromatics (celery, onion, carrot) and some apple chunks. The skin didn't crisp up the way I wanted it to, but the rest of the duck was really tasty.
NapalmCheese
hunter
 
Posts: 111
Joined: Wed Jan 26, 2011 8:12 pm
Location: San Jose

Re: Which to Pluck

Postby pork4life » Fri Mar 23, 2012 9:59 pm

It sounds really good but it would be better if the skin was really crispy. Did you get any apple flavor. Someone should really make a KFC but with a bunch of ducks on the menu
Rick Hall wrote:If you look close, you'll see "momma" has a pecker.
User avatar
pork4life
hunter
 
Posts: 384
Joined: Mon Feb 20, 2012 1:22 pm
Location: San Diego, California

Re: Which to Pluck

Postby Kali_diver » Tue Mar 27, 2012 2:07 pm

I pluck puddle ducks and teal. Divers are jerkey and sausage.
User avatar
Kali_diver
hunter
 
Posts: 88
Joined: Thu Dec 08, 2011 5:54 pm

Re: Which to Pluck

Postby WI River Widow Maker » Tue Mar 27, 2012 2:47 pm

Woodducks and teal are perfect! The reason is because they are leaner and have less fat in the skin. Great for roasting! Early in the year or juvenile mallard and widgeon are also good, but when they start packing on the pounds they get fattier and greasy. Then the skin comes off. Fat in a wild duck is a lot different then in a farm raised duck. It can ruin a dish quick if not removed.
:beer:
User avatar
WI River Widow Maker
hunter
 
Posts: 193
Joined: Wed Nov 02, 2011 6:46 pm

Re: Which to Pluck

Postby NapalmCheese » Wed Mar 28, 2012 11:37 am

pork4life wrote:It sounds really good but it would be better if the skin was really crispy. Did you get any apple flavor. Someone should really make a KFC but with a bunch of ducks on the menu


The apple flavor came through as just a hint of sweetness and an apple aroma while eating. I think I just had the rack set in the wrong position for roasting a bird as small as a teal and that's why the skin didn't crisp up the way I would have liked. Probably could have used another 25 -50 degrees of temp and adjusting the cook times accordingly to keep it rare.
NapalmCheese
hunter
 
Posts: 111
Joined: Wed Jan 26, 2011 8:12 pm
Location: San Jose

Re: Which to Pluck

Postby petrel » Wed Mar 28, 2012 11:51 am

We pluck teal and wood ducks only.
petrel
hunter
 
Posts: 344
Joined: Sat Sep 04, 2010 4:33 am

Re: Which to Pluck

Postby duckblind1982 » Thu Mar 29, 2012 8:46 am

Has anyone ever stuffed and smoked a full duck? If so at what temp and for how long?
duckblind1982
hunter
 
Posts: 77
Joined: Mon Jul 12, 2010 8:02 am

Re: Which to Pluck

Postby WI River Widow Maker » Thu Mar 29, 2012 11:53 am

duckblind1982 wrote:Has anyone ever stuffed and smoked a full duck? If so at what temp and for how long?



Yup! Nothing better then smoking a duck! Those legs turn out awesome. Every year I pluck 6 mallards that aren't too shot up and smoke them. I save them for the blind the following season. Great to pass around with the friends.
I use a lot of different recipes, but the easiest is a salt, water, and brown sugar brine. Soak whole plucked ducks for 24 hours. Smoke for a minimum of 8 hours at 150-200 degrees. The lower the temp the better, but adding wood makes it hard to not have the temp fluctuate. If I can keep the temp close to 150 then I'll smoke for 12 hours at times. Either way you won't over cook and it will stay moist. Just depends how much flavor you want in the meat.
:beer:
User avatar
WI River Widow Maker
hunter
 
Posts: 193
Joined: Wed Nov 02, 2011 6:46 pm

Which to Pluck

Postby jehler » Wed Apr 11, 2012 4:29 pm

WI River Widow Maker wrote:Fat in a wild duck is a lot different then in a farm raised duck. It can ruin a dish quick if not removed.
:beer:

blasphemy
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17516
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: Which to Pluck

Postby Indaswamp » Wed Apr 11, 2012 4:51 pm

We pluck all the white fat ducks...pintails, widgeons,redheads, canvasbacks, and teal. Occasional yellow fat ducks we pluck are mallards and wood ducks. everything else is peices and parts. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58093
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Which to Pluck

Postby jehler » Wed Apr 11, 2012 4:55 pm

You ever see fat this color swamp?
Attachments
ImageUploadedByTapatalk1334184910.884964.jpg
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17516
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: Which to Pluck

Postby Indaswamp » Wed Apr 11, 2012 4:57 pm

jehler wrote:You ever see fat this color swamp?

orange/yellowish....yep.
What kind of duck is that? looks like a diver to me.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58093
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Which to Pluck

Postby jehler » Wed Apr 11, 2012 5:00 pm

White wing scoter. I took a bite out of that one tar-tar just after the pic, wasn't bad lol
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17516
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: Which to Pluck

Postby Indaswamp » Wed Apr 11, 2012 5:02 pm

jehler wrote:White wing scoter. I took a bite out of that one tar-tar just after the pic, wasn't bad lol

Duck Tar tar eh....never been of the mind to try that.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58093
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Which to Pluck

Postby jehler » Wed Apr 11, 2012 5:13 pm

You just need to drink the right amount of bourbon on a light stomach while cleaning ducks....
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17516
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Which to Pluck

Postby jehler » Wed Apr 11, 2012 5:14 pm

Would have been better with some lemon or basaltic vinaigrette and salt I'm sure lol
Buy it, use it, break it, fix it,
Trash it, change it, mail - upgrade it,
Charge it, point it, zoom it, press it,
Snap it, work it, quick - erase it,
Write it, cut it, paste it, save it,
Load it, check it, quick - rewrite it,
Plug it, play it, burn it
User avatar
jehler
thread hi-jacking expert and a great guy
 
Posts: 17516
Joined: Sat Nov 18, 2006 2:52 pm
Location: Traverse City, MI

Re: Which to Pluck

Postby Indaswamp » Wed Apr 11, 2012 5:16 pm

jehler wrote:You just need to drink the right amount of bourbon on a light stomach while cleaning ducks....

:lol3: :lol3:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

Never fart in your waders, it'll give you WORTS.
User avatar
Indaswamp
Forum Moderator
 
Posts: 58093
Joined: Thu Aug 07, 2008 8:40 pm
Location: South Louisiana

Re: Which to Pluck

Postby AKWoody » Tue Apr 17, 2012 1:10 pm

Scoters are the mallards of the ocean. Thse things skin easy, and dont taste too bad either. Harlequins on the other hand......they could make a man reconsider ever eating another wild duck!
AKWoody
hunter
 
Posts: 339
Joined: Sun Dec 12, 2010 1:56 pm

Re: Which to Pluck

Postby take'emgreenheads » Thu Apr 19, 2012 9:29 am

if you score the fat on the breast it will leech out alot of the fat in the skin and make it crispy.
take'emgreenheads
hunter
 
Posts: 112
Joined: Sun Jan 11, 2009 8:36 pm

Re: Which to Pluck

Postby muktuk_bill » Thu Apr 19, 2012 11:45 am

we pluck all of them (usually when still warm) if they don't have big holes. Swans and eider ducks are kinda tough though and usually get skinned.
muktuk_bill
hunter
 
Posts: 29
Joined: Mon Nov 29, 2010 9:57 pm

Re: Which to Pluck

Postby aunt betty » Thu Apr 19, 2012 6:35 pm

I'll pluck Mallards, Teal, Wood Ducks, and Specklebelly (white fronted) geese.
I suppose a Widgeon, Gadwall, and most of the puddlers would be fine plucked and roasted. Haven't shot enough to say for sure.

I've smoked a duck before but it was really hard getting it lit. :yes:

Mostly mallards is what I shoot. Yes (Yoda)
INTERNET CREDIBILITY is...an OXYMORON. :moon:
User avatar
aunt betty
memberhip was not approved
 
Posts: 11696
Joined: Fri Nov 19, 2010 8:09 pm
Location: Go HOGS!

Re: Which to Pluck

Postby pork4life » Thu Apr 19, 2012 8:08 pm

aunt betty wrote:I'll pluck Mallards, Teal, Wood Ducks, and Specklebelly (white fronted) geese.
I suppose a Widgeon, Gadwall, and most of the puddlers would be fine plucked and roasted. Haven't shot enough to say for sure.

I've smoked a duck before but it was really hard getting it lit. :yes:

Mostly mallards is what I shoot. Yes (Yoda)

How do you cook the speck
Rick Hall wrote:If you look close, you'll see "momma" has a pecker.
User avatar
pork4life
hunter
 
Posts: 384
Joined: Mon Feb 20, 2012 1:22 pm
Location: San Diego, California

Re: Which to Pluck

Postby dudejcb » Mon May 07, 2012 8:01 pm

pork4life wrote:
aunt betty wrote:I'll pluck Mallards, Teal, Wood Ducks, and Specklebelly (white fronted) geese.
I suppose a Widgeon, Gadwall, and most of the puddlers would be fine plucked and roasted. Haven't shot enough to say for sure.

I've smoked a duck before but it was really hard getting it lit. :yes:

Mostly mallards is what I shoot. Yes (Yoda)

How do you cook the speck

sous vide
What's so funny 'bout peace love and understanding?
User avatar
dudejcb
hunter
 
Posts: 5251
Joined: Thu Nov 30, 2006 8:29 am
Location: SW Idaho


Return to Duck Recipes & Tips for all Cooking

Who is online

Users browsing this forum: No registered users and 8 guests