DuckinFool wrote:being the ultimate procrastonator that I am I have considerable experience at putting whole ducks that have not been gutted into the freezer. I never pluck or skin a duck so it works out fine for me to just toss them in and freeze them until I get motivated to debreast them.
I have not noticed a bit of difference in meat quality between ducks that have been frozen whole and thawed and those that were processed the same day killed. In fact when I started cleaning out the freezer right before the deer archery season opened this fall I found around 9 ducks that had been buried in the freezer since last year. I thawed them just enough to allow me to skin the breasts and remove the breast meat and then went through my usual smoker routine and they were right there with the best tasting ducks I have ever eaten.
Please tell us about "my usual smoker routine and they were right there with the best tasting ducks I have ever eaten"
How do you smoke them and do you have to cook them after the smoking?
Freeze those greenheads. It won't hurt them a bit.
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