In yalls opinion , what's the longest you would leave frozen duck or goose meat in the freezer? Also, it's vacuum sealed.

At least a couple years

I pulled some out that had been in the freezer for a year and a half. It was still good. The skin was a little rubbery and was hard to crisp up. Some I salted and set for about 4 hours and some I wet brined for the same amount of time. This was not vacuum sealed but wrapped in plastic wrap and then aluminum foil. Both came out good. Vacuum sealed keeps it pretty well. It will be edible for years. Good for a couple, I think. I'd just eat it. Most of the concerns on stuff left in the freezer that isn't freezer burnt has to do with quality, not edibility. Even the freezer burnt stuff is edible, sort of...

For Meat and Poultry I use within one year and with fish I use within 3-6 months. I vacuum seal into the portion I want to cook and there is no refreshing. As others have mentioned, quality not edibility is what decreases. Vacuum sealing helps with that and can extend freezer life. I just know whatever I shoot is going to get replaced by more the next season so it has to be out of the freezer by the time it’s replacement comes along

One big variable is whether the freezer is self-defrosting vs. non-defrosting.

I recently found a few Chucker's that had been frozen in my chest freezer since 2018, so 6 years old. They looked good with no frost or burns and had good color, so I cooked them and ate them. They tasted like they were shot last week. I probably would not have tried that with duck that I would normally cook rarer.

If they had been in a freezer with a defrosting cycle, they would have never lasted that long.

You're way more conservative than me. I have tons of stuff at least 2 years old in my freezer that are vacuum sealed with no signs of freezer burn. Some well over 3 years old. Just last night, I found a bag of 2021 dove that I plan on cooking very soon. I keep my deep freeze at -10 degrees. Taste is absolutely fine. Even my finicky wife can not detect any taste difference (not that I tell her how old it is).

I have an old non frost free upright I store all my meat in. I Double wrap all game meats etc, in freezer paper,
then Vac seal and date it. Sometimes with freshwater fish I chill it in a bag of water and then freeze it in a block of ice.
Even after several years of storage there does not seem to be any degrade in quality. Thaw slowly in the fridge or ice wate and you are good to go.

I at off an elk harvested , processed and vacuum packed in 2011 to the last piece in 2018 it was just as good in 2018 as it was in 2011.

Long before vacuum sealers were available we froze fish in water and know it was good out to 4 years as long as the ice was keeping the air off of it.

Main thing contact to air allowing it to freeze dry uncontrolled (aka freezer burn) making for not as good of food.

I’m not throwing anything out, I’m just making sure to use it in that timeframe as I know I will get more groceries whenever deer/duck/etc season rolls around again. Likewise, we go on several fishing trips a year where we bring home fish and if I have old redfish in the freezer I want to eat it before I bring home fresh redfish. A freezer can only hold so much. If I had less opportunity to hunt then I do, maybe I would make it stretch longer. An elk, let alone a duck doesn’t usually make it more than a few months in our house.

Our 3 freezers are all frost free. Vacumme packed and it’s still good to go for a long time. We usually while our meat out pretty quick but 2 years ago had an extra nilgai and last year I butchered my son’s 75 show broilers… that’s a ton of chicken. had some stuff sit a little longer haven’t noticed any difference yet.

I used to freeze fish in water, never a problem

Yup, used to freeze my sand bass fillets in water with a little salt added before I got a vacuum sealer. Never had any freezer burn.

Vacuumed packed? as long as it doesn't have freezer burn on it.