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1st duck hunt
- Thread starter zauer
- Start date
Larry Ashcraft
New member
We usually pluck them, then scorch the fine feathers with a torch, then cut off the wings, feet and head, and then gut them. The lungs are tough to get out, they are stuck up against the back. Make sure and take out the windpipe.
Some guys just skin them or cut out the breasts, but the ones we get are usually Mallards and we don't want to waste any meat.
Some guys just skin them or cut out the breasts, but the ones we get are usually Mallards and we don't want to waste any meat.
I just got back from a duck hunting trip in North Dakota. Man was it cold. They had an early snow storm that dumped 12 inches in the Lakota area we were hunting in. Then it got down to 15 above on Saturday morning, Oct. 27th. Everything was frozen except the big water (Devil's Lake, Lake Ashtabula, Stump Lake), but we hadn't planned on hunting big water so we were not equipped to do so. We did get a few on Friday, mostly Bluebills, some green wing teal.
As far as dressing them, if we have the time and they are good ducks like mallards, woodies, etc, we like to pluck them first, cut off the feet and outer portions of the wings, then dip them in a pot of boiling water with paraffin in it, effectively making candles out of them (dip them fast so you don't start cooking the meat). You immediately dip in cold water to harden the wax, and repeat several times until you have a nice layer of wax. Peal the wax and you get rid of all but the largest pin feathers, which you still must pull with your fingers or a tweezers.
Then we cut off the head and gut them, saving the heart, gizzard, and liver which we grind up to put in the stuffing mix. Stuff them like you would a turkey, and roast in a roasting pan basting often to keep them moist. MMM, MMM!
This takes a little more time, but it is worth it. The fat in the skin helps to keep the meat moist, vs. cutting out the breast meat. We do that if we don't have time to pluck and wax.
As far as dressing them, if we have the time and they are good ducks like mallards, woodies, etc, we like to pluck them first, cut off the feet and outer portions of the wings, then dip them in a pot of boiling water with paraffin in it, effectively making candles out of them (dip them fast so you don't start cooking the meat). You immediately dip in cold water to harden the wax, and repeat several times until you have a nice layer of wax. Peal the wax and you get rid of all but the largest pin feathers, which you still must pull with your fingers or a tweezers.
Then we cut off the head and gut them, saving the heart, gizzard, and liver which we grind up to put in the stuffing mix. Stuff them like you would a turkey, and roast in a roasting pan basting often to keep them moist. MMM, MMM!
This takes a little more time, but it is worth it. The fat in the skin helps to keep the meat moist, vs. cutting out the breast meat. We do that if we don't have time to pluck and wax.
after plucking and basic gutting, run some cold water through them with a little pressure (i.e. hose, strong sink). this helps get all the little chunks out that you might have missed. as stated before the lungs are tough, but the water will fush them out. after cleaning, if you're going to freeze it, put it in a bowl with cold water and a little salt for a few minutes. then dry it off before you put it in a freezer bag. i can't tell you why to do this it's just something my dad passed on to me.