[Ducksbeus]

Ive always skinned my ducks. I got a new buddie that swears by leaving the skin on, I havnt had a chance to check it out yet....whatcha y'all think? Thanx! :help:

 

[Laxguy]

my dad swears by leaving the skin on, it leaves some fat and makes them cook better

 

[mallardhunter]

I know my friend does that and he says it taste great. I am going to try it with a duck.

 

[98ramtough]

I always just skin them because its faster, you don't have to pluck. Just puck a little to get to the skin, rip it down the breast and breast her out. ...

 

[mallardhunter]

Thats what i did with a goose last night, I got tired of plucking and I just ended up siking it.

 

[duckplucker]

I think the easiest way is just to open the skin up and filet out the meat. It goes quickest I think, and why spend time cleaning birds? :smile:

 

[ks_waterfowler]

If you don't want to spend time clean birds then don't kill them. They died so you can eat, so I don't want to hear you whining cause you have to clean some.

 

[donell67]

what ks said and the birds taste alot better plucked.holds the juices in.

 

[duckplucker]

im not at all against cleaning them, but you have to admit its not the funnest part of hunting. I clean what i kill and eat what i clean so dont think that im out shooting em then leaving em.

 

[Carolina_Commander]

skin them definitly and if your gonna grill'em wrap'em in bacon :salude:

 

[Greg Wile]

Skin and breast them out unless you plan on stuffing and roasting them. And by the way there are all kinds of stuffings that go good with duck and goose. You are only limited by your own knowledge.

 

[gahunter]

I always just skin them because its faster, you don't have to pluck. Just puck a little to get to the skin, rip it down the breast and breast her out. ...

That is the easiest way to clean any bird bigger than a dove. That is how I always clean turkeys and it works great and is soooooo simple. :yes:

 

[Swamp Puppy]

if i am going to keep a nice big duck whole for roasting, i'll sit down and take the time to pluck it and leave the skin on. the skin locks in the juices and you get all the flavor from the fat.

however, since most of my ducks get breasted...i usually just peel the skin back and fillet the meat right out of the bird.