Duck Breakfast

Duck Huevos Rancheros. 1 teal, sliced, and a some mallard/teal tenders, aged 18 days.







Oh man it was good.

That makes me hungry

You sonofaguns sure know how to make duck look good. I bet I'm about to get poorer by next year.

j

Looks delicious.

That looks great, do you make your salsa too?

No, Mateo's, good stuff.

Aged 18 days - wow! They look delicious!

My last ducks were aged 6 days in my fridge. What temp setting do you use?

How do you age your duck?

I target 34 degree, + or - 2 degrees is ok, but any hotter it could spoil, any lower it could freeze.

I like to clean them after the hunt and age them in the fridge in tupperware all seasoned (pepper), like the pic above (leave top off or on losley so it can breath) but normally I don’t have time or get lazy and I age them in the fridge whole, just lay them on their back. I got 3 limits in the fridge now aging whole.

That looks great! Do you ever score the fat that you leave on? I've always heard that's the way to go.

No, but that's a great idea, I'm gonna try that next time.

I’m gonna do it next time I cook some, too. Forgot to try it last time. It’s supposed to let the fat render when you wear it.

I for Cans. I've never tried it, but I've read that non-coastal wigeon have a different type of clean white fat that makes them great for rendering, too.

Yes, from what I understand, not all ducks you have to score the fat on. Apparently it is better to score certain ones, but I am not sure on which exact ones.