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Started By
Message
re: How many of you debreast ducks?
Posted on 12/7/10 at 12:08 pm to TigerDeacon
Posted on 12/7/10 at 12:08 pm to TigerDeacon
If we only kill a few then we pluck but breast them when we slaughter dem hoes
1
Posted on 12/7/10 at 12:08 pm to whitetailed
quote:
If we only kill a few then we pluck but breast them when we slaughter dem hoes
6 per man is hardly considered a slaughter.
Posted on 12/7/10 at 12:13 pm to tigerdup07
quote:
6 per man is hardly considered a slaughter
Assuming they stop at 6.
Posted on 12/7/10 at 12:14 pm to Choirboy
quote:
Assuming they stop at 6.
yeah. i'm waiting to find out if he's an outlaw.
Posted on 12/7/10 at 12:23 pm to tigerdup07
60 days in the duck season X 6 ducks per day = 360
I have always been for a tagging system. If I can kill 360 in one day that is my bizznezz.
I have always been for a tagging system. If I can kill 360 in one day that is my bizznezz.
Posted on 12/7/10 at 12:26 pm to Choirboy
I can't help it if everytime I shoot more than one drops...that last shot always seems to bring more than a few down too...
Posted on 12/7/10 at 1:32 pm to whitetailed
A automatic duck plucker works wonders.
Posted on 12/7/10 at 1:40 pm to CootKilla
I bring ducks to the cleaning lady
Posted on 12/7/10 at 1:51 pm to yellowfin
I just breast them. Marinate in italian, wrap in bacon, and grill.
Posted on 12/7/10 at 1:53 pm to yellowfin
quote:
I bring ducks to the cleaning lady
We used a lady in the ghetto
for $2/duck it isn't worth getting your hands dirty.
Posted on 12/7/10 at 1:56 pm to CootKilla
Simply depends on how many I have killed and what kind they are. That being said, I bet I pluck about 25% of mine and breast the rest. I kill so many that if I plucked them all I would run out of room in my freezer.
Posted on 12/7/10 at 1:59 pm to CootKilla
I'll send 20-25 ducks per year to the brotha down the road to pluck. The rest I just breast out. If I plucked every damn duck I killed I would need to a whole seperate deep freezer just for ducks. I have zero intrest in the liver, heart, or kidney, but I will give him to my lab if he's laying around whilst I'm cleaning.
Posted on 12/7/10 at 2:00 pm to LSUballs
On deer I chunk the gurts, head, feet, and ribs and keep the rest..
Posted on 12/7/10 at 3:17 pm to bbvdd
quote:
Marinate in italian
Try this next time:
Makes duck breast taste like the best steak you have ever eaten.
Posted on 12/7/10 at 3:20 pm to poule deau
And where might you find that?
Posted on 12/7/10 at 3:22 pm to xenon16
most grocery stores, I know Rouse's has it
Posted on 12/7/10 at 3:27 pm to CootKilla
Plucking woodies and teal to cook whole. Seperate anything else for gumbo or sausage. Will have to try to do the buffalo wings.
Posted on 12/7/10 at 3:27 pm to yellowfin
Get the green bottle of Dales.....it is the low sodium. But yes that shite is great!!
Posted on 12/7/10 at 3:31 pm to poule deau
No thanks, call me crazy but I like my ducks to taste like ducks and my cows to taste like steak. I am disappinted in this thread at how much meat is wasted. :-(
Posted on 12/7/10 at 3:39 pm to GCHunter
I am a breast only man. I can clean 6 ducks in under 10 min. Another 1-2 min of rinsing and I am ready to cook. I ususally just slice the breasts in 1/4" slices and pan fry unbattered in butter with a little montreal steak seasoning. It is tough to beat a blind to breakfast time of under 45 min. Hell the last time we went the breasts were still warm from the ducks body temp when they hit the frying pan.
However, I do not like wasting the meat.
So for you pluckers I have a few questions:
Do you pulck them yourselves?
How long does it take you per duck?
Do you pluck by hand or with a plucker?
Can you describe the process from dead duck to meat ready to cook for me? I struggled miserably with the one I tried to pluck.
Are there any secrets to making it go faster?
However, I do not like wasting the meat.
So for you pluckers I have a few questions:
Do you pulck them yourselves?
How long does it take you per duck?
Do you pluck by hand or with a plucker?
Can you describe the process from dead duck to meat ready to cook for me? I struggled miserably with the one I tried to pluck.
Are there any secrets to making it go faster?
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