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So you cut the breast out - fillet each side? Tear the skin back, is there a crust over the meat that needs to be cut off or anything?
I've heard of Old Timers who hung them until their head separated and the body fell.
 
My name is John M. From Rocky Mount, NC which is east of Raleigh, NC about 50 miles. New to hunting and as well as the shotgun. Very interested in learning. Was wandering where I may be able to practice shooting at around here? Maybe someone can lead me and take me under their helm, show me around the sport so to speak. 27 year old, so not a kid haha, but really want to learn. Thanks!
 
micneador said:
Normally I just breast them out, but start saving the legs about 2 weeks before Christmas. Grandma loves to cook christmas ducks legs.
Enjoy it while you can my friend and let her know you love her, Grandmas don't last forever ,
I look forward to seeing mine again one day when the trumpet sounds.
 
jdenny21 said:
If you've always worn Neoprene waders,try a pair of breathables... you won't go back, no matter how cold it is (just wear a good wicking pair of long underwear as your first layer) NO COMPARISON...
I stumbled across that fact a few years ago. If your hunting from a boat only go with waist high breathables also. The comfort level is so much better and they are warmer than neoprene if you wear as many layers underneath as the weather demands. You will find everything becomes easier and less tiring. AND THEY LAST ALOT LONGER .
 
That's not a silly question - someone answer him.

A few days ago, we lost a crippled teal hen. At the end of the hunt, my partner picked up a teal drake in that area and thought it was the same one. When I was cleaning them, I'm always the one cleaning, the meat was real cold while the others were warmish. It had been there a week, frozen in the ice, floating when the ice thawed. Meat smelled good and I debated on keeping it. Breast are so small I decided to feed it to the cat.
 
Minneguy said:
Silly question guys, is the duck meat aged at a certain temp

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1-4 degrees Celsius is the range you must be in to keep Bactria from getting out of control. Lower then that your aging process will be brought to a halt.

Sent from the smoker
 
Fatback said:
Minneguy said:
Silly question guys, is the duck meat aged at a certain temp

Sent from my iPhone using Tapatalk
1-4 degrees Celsius is the range you must be in to keep Bactria from getting out of control. Lower then that your aging process will be brought to a halt.

Sent from the smoker
OK. I've set my thermostat at 3 celsius. I'd better not get any older after going through this! :lol3:
 
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