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.
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
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:
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.
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:
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:
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!
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:
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:
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:
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