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Re: Aging Duck Talk....
[Re: Guy]
#2980599
02/02/12 04:40 AM
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Joined: Sep 2005
Posts: 6,473
ndhunter
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2005
Posts: 6,473 |
Put a thermometer to it at lunch today, temp is right at 34F. Guess it will be on for this weekend. I will smell it when I cook it.
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Re: Aging Duck Talk....
[Re: ndhunter]
#2981083
02/02/12 02:44 PM
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Joined: Dec 2007
Posts: 4,721
Dave Speer
Extreme Tracker
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Extreme Tracker
Joined: Dec 2007
Posts: 4,721 |
Put a thermometer to it at lunch today, temp is right at 34F. Guess it will be on for this weekend. I will smell it when I cook it. Let me know if it still tastes like duck. Because if it does, I won't bother I like duck from restaurants but that's a whole different ball game. I am taking my freezer full of duck to a meat processor in the next week or two.
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Re: Aging Duck Talk....
[Re: Dave Speer]
#2981411
02/02/12 04:50 PM
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Joined: Sep 2008
Posts: 733
ArkansasTraveler
Tracker
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Tracker
Joined: Sep 2008
Posts: 733 |
Man that just sounds risky to leave them in there for so long. I understand your theory and the science behind it, I just dont personally care for the idea of leaving mine that long.
On another note, I have been breasting mine out and freezing them in Italian dressing, and I very much like this method. It is already marinated, and due to the oily dressing it thaws very fast. Plus I think they taste much better.
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Re: Aging Duck Talk....
[Re: ArkansasTraveler]
#2981560
02/02/12 05:51 PM
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Joined: Dec 2007
Posts: 4,721
Dave Speer
Extreme Tracker
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Extreme Tracker
Joined: Dec 2007
Posts: 4,721 |
Man that just sounds risky to leave them in there for so long. Every piece of beef you eat from the store or at a restaurant has been through an aging process.
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Re: Aging Duck Talk....
[Re: Guy]
#2981701
02/02/12 06:38 PM
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Joined: Sep 2007
Posts: 5,029
TexasEd
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2007
Posts: 5,029 |
Dave,
If you find a good place around here let me know.
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Re: Aging Duck Talk....
[Re: Dave Speer]
#2982200
02/02/12 09:50 PM
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Joined: Jan 2006
Posts: 10,646
garrett
THF Celebrity
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THF Celebrity
Joined: Jan 2006
Posts: 10,646 |
Man that just sounds risky to leave them in there for so long. Every piece of beef you eat from the store or at a restaurant has been through an aging process. not buying it Dave
Attention rickym, this is not a troll post, just a good hearted fun type of post
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Re: Aging Duck Talk....
[Re: garrett]
#2983142
02/03/12 03:40 AM
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Joined: Mar 2007
Posts: 2,061
deckhand
Veteran Tracker
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Veteran Tracker
Joined: Mar 2007
Posts: 2,061 |
Tried that this year during dove season. Let them set 2 to 3 days whole. Breasted them out. I was dropping the breast in a bucket that had a strong stream of water flowing the whole time to get a good rinse. Melt off the bone when cooked, plus wife said it as the best ever.
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Re: Aging Duck Talk....
[Re: garrett]
#2983148
02/03/12 03:41 AM
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Joined: Mar 2007
Posts: 2,061
deckhand
Veteran Tracker
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Veteran Tracker
Joined: Mar 2007
Posts: 2,061 |
Man that just sounds risky to leave them in there for so long. Every piece of beef you eat from the store or at a restaurant has been through an aging process. not buying it Dave ALL beef is aged before it ever leaves the meat plant.
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Re: Aging Duck Talk....
[Re: ndhunter]
#2999206
02/09/12 04:40 AM
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Joined: Sep 2005
Posts: 6,473
ndhunter
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2005
Posts: 6,473 |
Put a thermometer to it at lunch today, temp is right at 34F. Guess it will be on for this weekend. I will smell it when I cook it. Breasted out 6 gadwall Saturday, 7 days after bagging them and putting them in the fridge. The temp was 34F and ducks were left intact, on their back in the crisper drawers. There was no odor while they were aging or when I removed them or while I was breasting them out, not even normal duck smell. The breast meat seemed to come of the bone easier. I think the meat was little darker. I did soak the breast meat in salt water for about 12 hours. I cut each breast piece in half, wrapped in bacon and added salt and pepper. Grilled at about 500F for 8 minutes. The texture of the meat seemed a little more like beef but it taste like darn good duck to me.
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Re: Aging Duck Talk....
[Re: Guy]
#2999810
02/09/12 03:15 PM
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Joined: Jan 2008
Posts: 250
Fastduck
Bird Dog
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Bird Dog
Joined: Jan 2008
Posts: 250 |
the only negative I see of this is potentially wasting a bird due to gut juices seeping through a wound channel and ruining the meat. If I had a good specimen though, I might try it.
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Re: Aging Duck Talk....
[Re: Fastduck]
#2999966
02/09/12 04:06 PM
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Joined: Jan 2010
Posts: 1,205
black312mag
Pro Tracker
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Pro Tracker
Joined: Jan 2010
Posts: 1,205 |
so i thought this was all a load of crap. Now, i need to go poach a couple to try this way cause I dont want to wait till next year
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Re: Aging Duck Talk....
[Re: deckhand]
#3000005
02/09/12 04:19 PM
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Joined: Apr 2007
Posts: 60,698
BOBO the Clown
kind of a big deal
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kind of a big deal
Joined: Apr 2007
Posts: 60,698 |
Man that just sounds risky to leave them in there for so long. Every piece of beef you eat from the store or at a restaurant has been through an aging process. not buying it Dave ALL beef is aged before it ever leaves the meat plant. No its not, when you age aka dry age beef you only do select cuts. If your talking about a side of beef hanging in a very cold cooler as aging, it is not being age, just kept cold before they process it, longer it hangs more money plant looses, so it normally doesn't hang long. You really need very low humidity to dry age.
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Re: Aging Duck Talk....
[Re: black312mag]
#3000021
02/09/12 04:24 PM
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Joined: Nov 2007
Posts: 5,884
LarryCopper
THF Trophy Hunter
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THF Trophy Hunter
Joined: Nov 2007
Posts: 5,884 |
My step dad grew up hunting the Chesapeake with his old man. They would hang dux in the garage for over a week before they did anything with them. And they didn't breast them, they plucked and baked them.
I sometimes do what Guy did, but most of the time my beer/game fridge is loaded so I don't have room. I usually breast them and float them in water for a week before either eating or freezing them.
Ain't dead yet...
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Re: Aging Duck Talk....
[Re: Fastduck]
#3001343
02/10/12 12:13 AM
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Joined: Dec 2005
Posts: 35,584
Guy
OP
THF Celebrity
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OP
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Joined: Dec 2005
Posts: 35,584 |
the only negative I see of this is potentially wasting a bird due to gut juices seeping through a wound channel and ruining the meat. That is the reason for laying them on their back, not sure how the gut juices would seep in with gravity at work. But if you got a bird shot up real good, maybe not the best to age. The ones I have been aging, some have been shot-up pretty good, with 8 or so pellets to the breast. I use kent #4, and I shoot’m close, rarely do I find pellets in the meat, they mostly go (95% of the time) strait through the breast and breast bone. I will say from the ducks I have aged, the shot-up ducks smell more than the ducks that are not shot up. Overall, aged ducks smell less, and aged ducks that are not shot up have very little smell. But I think the smell comes from the blood and blood clots in the breast meat, not the guts. I cut the meat in to 6 pieces to kabob (12 pieces per duck), this helps to get all the blood clots cleaned out of the meat, run water over it real good to get the blood clots out. Where blood clots remain, I’ll make slits in the meat and work the clots out with a knife, scrap them away. Pellet holes I make sure are all cleaned out as well from blood clots or feathers that may have got punched in there. After a thorough cleaning, I have noticed there is no smell. I then brine for 24 hrs. Cooked these guys last night, they were ducks I shot on Thursday Jan 26th, 5 gaddys and 1 teal.. I shot these and never went home till the next day, so they sat in the ice chest for about 30 hrs before I got them to the fridge. Cleaned them on 2/7, that is 12 days aging, then 24 hrs in brine, cooked them last night pretty darn good! Just pepper, garlic salt, minced onion, and kabob it (bacon/duck/jap/duck/bacon/duck/jap etc....). I like putting all the tenders on one kabob, they tend to cook a little faster, that is thin one in front..
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Re: Aging Duck Talk....
[Re: LarryCopper]
#3001370
02/10/12 12:20 AM
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Joined: Dec 2005
Posts: 35,584
Guy
OP
THF Celebrity
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OP
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Joined: Dec 2005
Posts: 35,584 |
My step dad grew up hunting the Chesapeake with his old man. They would hang dux in the garage for over a week before they did anything with them. And they didn't breast them, they plucked and baked them.
I need to get me a duck plucker, too much work plucking by hand.
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Re: Aging Duck Talk....
[Re: Guy]
#3001511
02/10/12 01:05 AM
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Joined: Nov 2007
Posts: 5,884
LarryCopper
THF Trophy Hunter
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THF Trophy Hunter
Joined: Nov 2007
Posts: 5,884 |
I need to get me a duck plucker, too much work plucking by hand. Heh, I've done that once and that was enough. They didn't have machines back then but they did have some convoluted way of waxing them that sped it up. Still seems like a lot of work.
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Re: Aging Duck Talk....
[Re: Fastduck]
#3002265
02/10/12 05:12 AM
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Joined: Sep 2005
Posts: 6,473
ndhunter
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2005
Posts: 6,473 |
the only negative I see of this is potentially wasting a bird due to gut juices seeping through a wound channel and ruining the meat. If I had a good specimen though, I might try it. What are these gut juices and wound channels you speak of? We are talking ducks here.
Last edited by ndhunter; 02/10/12 05:20 AM.
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Re: Aging Duck Talk....
[Re: LarryCopper]
#3002273
02/10/12 05:18 AM
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Joined: Sep 2005
Posts: 6,473
ndhunter
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2005
Posts: 6,473 |
I sometimes do what Guy did, but most of the time my beer/game fridge is loaded so I don't have room.
This is the only downside that I could see with the Aging method.
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Re: Aging Duck Talk....
[Re: ndhunter]
#3002308
02/10/12 05:37 AM
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Joined: Sep 2005
Posts: 6,473
ndhunter
THF Trophy Hunter
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THF Trophy Hunter
Joined: Sep 2005
Posts: 6,473 |
Put a thermometer to it at lunch today, temp is right at 34F. Guess it will be on for this weekend. I will smell it when I cook it. Breasted out 6 gadwall Saturday, 7 days after bagging them and putting them in the fridge. The temp was 34F and ducks were left intact, on their back in the crisper drawers. There was no odor while they were aging or when I removed them or while I was breasting them out, not even normal duck smell. The breast meat seemed to come of the bone easier. I think the meat was little darker. I did soak the breast meat in salt water for about 12 hours. I cut each breast piece in half, wrapped in bacon and added salt and pepper. Grilled at about 500F for 8 minutes. The texture of the meat seemed a little more like beef but it taste like darn good duck to me. I would say the results for the Aging method were pretty much as described by the OP. The effort required to use the Aging method is the same as processing them fresh. I do think the meat had a different texture and color but I did not notice a big difference in the taste. The only downside that I can think of was the space issue.
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Re: Aging Duck Talk....
[Re: ndhunter]
#3003001
02/10/12 04:00 PM
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Joined: Jan 2012
Posts: 21
Angus
Light Foot
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Light Foot
Joined: Jan 2012
Posts: 21 |
Guy is pretty spot on. I've been aging ducks whole (innards included) for the past 7 or 8 years, just as guy talked about...breast up in the outside fridge. I'll let them age for as long as 2 weeks. The gamey flavor is reduced significantly, although the "duck" flavor is still there, and the meat is noticeably more tender (enzymes start to break down the muscle tissue....the whole reason for aging). My wife, 2 kids, nor myself have ever gotten sick from this method.
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Re: Aging Duck Talk....
[Re: Dave Speer]
#3008243
02/12/12 09:41 PM
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Joined: Dec 2005
Posts: 12,263
A.B.
Obi-Wan Kenobi
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Obi-Wan Kenobi
Joined: Dec 2005
Posts: 12,263 |
Man that just sounds risky to leave them in there for so long. Every piece of beef you eat from the store or at a restaurant has been through an aging process. The standard is 9 days, but that is a carcass. No entrails involved.
Talent is a gift, character is a decision.
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Re: Aging Duck Talk....
[Re: Guy]
#3008250
02/12/12 09:44 PM
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Joined: Dec 2005
Posts: 12,263
A.B.
Obi-Wan Kenobi
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Obi-Wan Kenobi
Joined: Dec 2005
Posts: 12,263 |
the only negative I see of this is potentially wasting a bird due to gut juices seeping through a wound channel and ruining the meat. That is the reason for laying them on their back, not sure how the gut juices would seep in with gravity at work. But if you got a bird shot up real good, maybe not the best to age. The ones I have been aging, some have been shot-up pretty good, with 8 or so pellets to the breast. I use kent #4, and I shoot’m close, rarely do I find pellets in the meat, they mostly go (95% of the time) strait through the breast and breast bone. I will say from the ducks I have aged, the shot-up ducks smell more than the ducks that are not shot up. Overall, aged ducks smell less, and aged ducks that are not shot up have very little smell. But I think the smell comes from the blood and blood clots in the breast meat, not the guts. I cut the meat in to 6 pieces to kabob (12 pieces per duck), this helps to get all the blood clots cleaned out of the meat, run water over it real good to get the blood clots out. Where blood clots remain, I’ll make slits in the meat and work the clots out with a knife, scrap them away. Pellet holes I make sure are all cleaned out as well from blood clots or feathers that may have got punched in there. After a thorough cleaning, I have noticed there is no smell. I then brine for 24 hrs. Cooked these guys last night, they were ducks I shot on Thursday Jan 26th, 5 gaddys and 1 teal.. I shot these and never went home till the next day, so they sat in the ice chest for about 30 hrs before I got them to the fridge. Cleaned them on 2/7, that is 12 days aging, then 24 hrs in brine, cooked them last night pretty darn good! Just pepper, garlic salt, minced onion, and kabob it (bacon/duck/jap/duck/bacon/duck/jap etc....). I like putting all the tenders on one kabob, they tend to cook a little faster, that is thin one in front.. Oh my Lord, that looks good!
Talent is a gift, character is a decision.
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Re: Aging Duck Talk....
[Re: A.B.]
#3355733
07/07/12 11:28 PM
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Joined: Dec 2005
Posts: 35,584
Guy
OP
THF Celebrity
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OP
THF Celebrity
Joined: Dec 2005
Posts: 35,584 |
Ok so I just thawed out some aged duck I shot end of season, compared to duck I been thawing out shot earlier in the season and not aged, all gaddies... I can tell a big difference just in the texture of the aged duck thawed out. The meat is just much more porous.
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Re: Aging Duck Talk....
[Re: Guy]
#3356550
07/08/12 02:16 PM
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Joined: Nov 2009
Posts: 5,457
RayB
red bone Bob
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red bone Bob
Joined: Nov 2009
Posts: 5,457 |
The answer to your problem about room to age you game http://www.arnoldrefrigeration.com/
There is time, and you must take it, to lay your hand on your dog's head as you walk past him lying on the floor or on his settle, time to talk with him, to remember with him, time to please him, time you can't buy back once he's gone" GBE
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