Cooked these last night. Aged a week, skin scored and salted a day or 2 prior... The steak fries are to die for...

Get the steak fries going first.. These are mallards..


Then add the duck...Skin down 90% of the cook time to get it crispy...


Let the duck rest, you want to see the blood drain out, then you know you did not over cook it..


Swirl the steak fries around in the duck fat, and turn it up...


This is same dish, but cooked this about a week ago...These are all wood ducks..

Looks good.

I got the duck duck goose cookbook and can't wait to try that out

Where did the steak fries come from? Looks awesome to me!

I just cut up a potato and cooked them as shown.

Looks good!

Yep. I'd eat that before a ribeye I bet. Someday I'm gonna blast me a few.

looks like good eating.

Looks great.

one of my favorite ways to do mallards and woodducks, that looks great!

Any puddle duck is good like this. Drakes will have a better layer of fat/skin on them. I love eating GWT teal drakes like this, the breast feathers come off so easy. Pic below is a GWT drake cleaned and cook like this few weeks ago. Another tip is cut that hard blue skin off, one side is worse than the other. You normally cannot chew it up…

Nice! I had some duck that was basted in blackberry\habanero jelly ans garlic butter.

How you aging It?

You did a great job , that's awesome eating food

With Thyme of course!

I like to age them a week. You can age them whole, guts and all, on their back in the fridge is fine. My preference is to breast them, clean them day 1, get blood clots out, feathers plucked, put on a plate, plastic wrap on top. Maybe put a paper towel in there to sop up the excess juice, but not so much it dries out. You can pepper them up, given them a flip ever day or every other day, let them know you still love them. I might let them soak in water day 1.

If the breast has been shot, you do not want to age them whole, you want to clean them and get the blood clots out. That blood and shot up skin can get hard if you do not clean them.

Lmao

Good stuff.

This is why I only make headshots.

I cook that very dish with one small exception. If I get into some teal, some of them usually get cooked that day.

I have aged mine whole in the past. Sometimes I miss some pellets in the breast or guts so now I pluck them right away and if the guts or breast are not shot up I'll hang them in the aging fridge for a week. If I'm making pastrami or prosciutto I'll draw and cut up, salt for three days then hang for two weeks to a month.

Ya I try to shoot that closest wing while it's in the raised position. I usually aim for that sixth feather from the second joint...:)

I only shoot drakes, and I like shooting their left nut off, drops them like a rock.

Lol that's cruel and unusual punishment!