Are they ruined? Can i still clean them? Do I let them Thaw?

I would think they should be ok, let them thaw and thenbreast them. I really don't know, I always breast mine out when I get them home.

i usually do to but somthing came up that afternoon and I had to leave in a hurry.

give it a try, and if the meat looks fine you should be cool

I froze the last four that I shot and then cleaned them a 4-5 days later. Everything turned out fine.

did you wait for them to thaw or did you saw the breast out?

i had done this a couple times while out at my lease. I usually let them thaw just a little and carve them out. worked out fine for me.

I let them sit out for a day and then put them in the fridge for a day or two.

Don't mean to hijack the thread, but how long can a bag of breasts stay good in the fridge?
Thanks!

thats what I was thinking.

so took them out to thaw last night, I reckon by lunch today they will be nearly thawed. I will clean them then.

If they've been frozen, defrosted and cleaned soon after there going to be fine.

i just ran to the house and cleaned them. i'm not gonna lie, they did smell a little weird but the meat looked normal and they were still partially frozen. I IMMEDIATELY cleaned them and put them in baggies with season salt, marinade, and beer. I plan on cooking them tonight when some buddies come over. Just in case, I have some pork loins and ribs too

I'll let yall know.

throw it on the grill and enjoy

How'd they turn out?

And one more time

He's probably still in bed getting over a stomach ailment after eating the ducks.

I wouldn't have ate that crap!

well, good news boys! they turned out awesome!

Well, Beer, seems you got a lot of answers- but might as well throw in my 2 cents. I normally put my ducks-blood, guts and feathers in the produce drawers of the garage fridge for 5-7 days before cleaning. They're better tasting and easier to pluck. Now, I admit I'm a Cajun boy from the marshes of deepest LA, but this is really standard procedure. Antoine's restaurant in N.O. "hangs" mallards in a 40 degree cooler for 30 days before cooking their "off the menu" hung duck. It's awesome, but I haven't tried this at home...