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Soaking Ducks Before Freezing?


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#1 30-06

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Posted 13 September 2020 - 10:51 AM

Just wondering if anyone does this. I am fairly new to this this year and went out yesterday again. Super fun. I’ve never seen so many ducks in my life. Had to come out west I guess lol. I connected on 7 ducks and a white fronted goose. The last few I got, I breasted and just froze them. I read yesterday some people brine them. Is this better?
I have placed them in a salt water brine to try but nit sure for how long? Next step is the vaccum sealer.

Any info from experienced duckers would be appreciated!
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#2 Tyson10gauge

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Posted 13 September 2020 - 11:40 AM

Here's my go at it , very simple , I carry a cooler with ice at all times , soon as I'm at the truck I put them in to preserve them as cool as can be , get home and refrigerate over night , pluck them or skin them out depends on what's on the menu either stuffed duck or stewed of sorts .

Wash off all blood , feathers , etc , pat dry in paper towel , vacuume seal and freeze , no brine solution at all.

Been doing it this way for 35+ yrs and never a freshness issue
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#3 30-06

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Posted 13 September 2020 - 11:57 AM

Sounds good to me, simple.
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#4 1NSH Dave

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Posted 13 September 2020 - 05:55 PM

I don’t soak most ducks. Clean them off good and pat dry then freeze. If the weather is cool enough I hang them (still feathered) in garage a day or so before butchering. If too warm I clean them up right away.
After I thaw them I take them out of vac bag and pat dry and let them sit in fridge uncovered few days to “dry age” before cooking.

I DO soak my mergs and goldeneyes etc in salty water overnight. But I’m not even sure if that’s real necessary. Getting the fat all off seems to be the more important issue for those fishy ducks.
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Time to start hunting them coyotes, I think!!!!

#5 Tyson10gauge

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Posted 13 September 2020 - 07:18 PM

I don’t soak most ducks. Clean them off good and pat dry then freeze. If the weather is cool enough I hang them (still feathered) in garage a day or so before butchering. If too warm I clean them up right away.
After I thaw them I take them out of vac bag and pat dry and let them sit in fridge uncovered few days to “dry age” before cooking.
I DO soak my mergs and goldeneyes etc in salty water overnight. But I’m not even sure if that’s real necessary. Getting the fat all off seems to be the more important issue for those fishy ducks.


Fish ducks I do the same remove all the fat and it's good to go
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I'm just a Lone Wolf Red Neck !

#6 3macs1

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Posted 14 September 2020 - 06:58 AM

In the warmer months we have always had a cooler with ice as Walter says with us . When we would do PEI it would be one of those big gray fish tubs :)


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#7 gary

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Posted 14 September 2020 - 09:04 AM

do some with and without to see what you like.

 

big thing about ducks - like most wild game - DO NOT OVERCOOK.

 

if youre looking for some recipes/info check out Hank Shaw, Ducks Unlimited or Delta Waterfowl sites.


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#8 1NSH Dave

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Posted 14 September 2020 - 09:38 PM

Gary has it right for sure! Med Rare at the most!! Even mergs and goldeneye are good when they’re cooked like a good steak to med rare. With some butter and garlic in the pan at the end.

I do sometimes soak ducks if they’re pretty shot up. It seems to help draw out some of the bloodshot areas a bit. Saves some meat rather than just cutting it all away.
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Time to start hunting them coyotes, I think!!!!

#9 30-06

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Posted 15 September 2020 - 08:12 PM

I will try a few soaked overnight. Yesterday I had bacon wrapped duck breast with herb cream cheese in the middle, marinades in teriyaki sauce. Mouth watering delicious. I would post a pic if I new how lol.
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