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Discussion in 'The Duck Hunters Forum' started by por boy, Jun 4, 2017.
I pick mine as I like a whole duck with skin on.
Guess I'm from the old school.
I pluck the breast and remove enough plucked skin connected to the breast meat to seal the meat in the skin by closing it with tooth picks. Makes for a perfectly cooked breast on the grill.
I skin legs and thighs unless making confit. The ducks I kill have naturally juicy legs and thighs you can't over cook or dry them on the grill. My 3 yo's eat the whole leg and thigh right off the bone.
My Dad loved his ducks plucked. He never plucked them, mind you. He had me for that. He did help with the waxing.
People actually clean and eat ducks?? Figured people just took pictures of muddy, bloody piles after checking for bands.
I've always been a breast man myself, in many ways.
It depends on how shot up they are and how many I have to do.
I breast most of my ducks and geese as ~75% wind up in the sausage pile.
Both. Teal and woodies that aren't shot up get plucked. Geese and divers get breasted.
Shoot better ducks.
Depends on the species and whether or not they are shot up. I pluck most of my puddle ducks, wigeon get breasted. Redheads, canvasbacks, ringnecks and some blue bills get plucked, goldeneye get breasted. Honkers get breasted, white fronts get plucked, snows and rosses get breasted unless they are fat.