dh is duck hunting for the first time today, advice is needed...

D

donatelife

Well-known member
i dislike the idea of hunting but do have a philosophy, God puts some animals on the earth to watch, some for pets and others to eat. since we do eat meat, to be against ethical hunting would be hypocritical. i know how to cook duck/goose, but what in the world do i do with one that comes home with feathers etc? anyone with experience in this matter? i just need to know how to dress or undress the bird and be able to use the most parts possible so that little goes to waste. tia lisa

 
Lisa, from what wives of husbands who hunt for food on the table have told me.....

the husbands take care of the feathers, fur, cleaning (and not in the kitchen) cutting and wrapping for freezing. Then the cook can come up with the recipes. I'd take their advice, if it were me.

 
Absolutely second that. I remember sitting on the back steps with Daddy

when we were little while he plucked & dressed doves. When they go deer hunting mother sees nothing but the packages they pick up at the processing butcher. The men also scale, gut & de-head and filet any fish caught.

 
Let me get this straight...... You want to

undress me feathers, dress me up, and then stick me in the oven???!!

I AM SO OUT OF HERE!!! QUAA-AAA-AAACKK!!

 
I agree with the rest that the hunters should pluck and dress

The most efficient way to do duck is to separate it into leg-thighs and breasts, and salvage the fat and skin. Make confit with the leg-thighs and rendered fat from the skin, and save the breast for sautéing. Here's a duck breast salad recipe, wnich can be made with any part of the duck.

Meanwhile look up "Pressed Duck" recipes, then if you don't own a duck press, look up Julia Child's facsimile "Designer Duck," which disjoints and uses the whole bird in the traditional way. If you can't find it, I'll *sigh* type up all the pages tomorrow.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=28495

 
Nope, I'm saving my pennies but other necessities keep coming up smileys/wink.gif I meant I would type.

Julia's "Designer Duck" recipe, which comes close without actually squeezing duck carcasses. The breast meat is sauteed with wine and shallots, the legs and thighs are roasted with mustard and crumbs, and the skin is turned into cracklings.

(I can't even afford to eat in restaurants that have one.)

http://www.fantes.com/duck-press.html

 
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