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Does anybody have any tips on how to skin Divers. Been shooting for two years now and haven't found a easy way to prep them for the table. BlueBills,Cans, and Reds are easy but the Goldeneye's and Buffies are ridiculous. I can't seperate the skin/fat from the meat. Got any help?
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Best way I've done it is pluck the breast real quick then cut em out like u would normally then take your fillet knife and fillet the skin off... Easiest way I've found. Or just pluck em and throw em on the smoker for a couple of hours with a good rub... We do the fillet method to ringers which can't be easier than buffies and goldeneyes lol
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X2 on the filet method. I usually pluck my divers but fillet mergansers in this manner. The skin seems to be glued onto these ducks.
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