Freezer freshness/aging questions!

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Freezer freshness/aging questions!

Postby Natimage » Wed Feb 13, 2008 11:01 am

I have one mallard and a couple teal breasts in my freezer from this past season. They were all vacuum sealed and frozen just a few hours after being shot. I have a few questions about them:
1) How long does duck last frozen like that?
2) Should I let them thaw and age them? Or do you only do that before you freeze them?
3)Does freezing them make them taste worse?
4)Any tips in cooking previously frozen breasts?
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Postby duckjumper » Thu Feb 14, 2008 3:32 pm

Vacuum sealed ducks will last a year easily.

You can no longer "age" them in the traditional way. That must be done before freezing.

Freexing will make them taste worse if the seal breaks on the package, meaning your duck is in a bag, not sealed up tight.

Frozen breasts cook just like fresh ones.

Hope this helps,

Hank
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Postby Canned Heat » Wed Mar 12, 2008 7:52 pm

duckjumper wrote:Vacuum sealed ducks will last a year easily.

You can no longer "age" them in the traditional way. That must be done before freezing.

Freexing will make them taste worse if the seal breaks on the package, meaning your duck is in a bag, not sealed up tight.

Frozen breasts cook just like fresh ones.

Hope this helps,

Hank


We had some mallard breasts about a month ago and they were marked from the fall '06 season. Still were good to go, but I had them in the Foodsaver vac bags. That thing is worth every penny..imo.
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Postby duckjumper » Wed Mar 12, 2008 10:05 pm

Totally. I swear by them. And I too have eaten '06 ducks this season and they were OK. I just would not recommend it.
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