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Set in the fridge before you have to freeze them?

If they've been sitting in brine or water, I'd say they can last a week. If they've been sitting in blood or have dried out (like on a plate/paper towel) maybe three days max

They can be aged like beef.

Wildfowler wrote:They can be aged like beef.

That they can...I usually do it with the whole duck (with feathers on and guts still in - unless gut shot) hanging in not more than 55 degrees, and it doesn't work as well if it's colder than 45 degrees. With breast, like beef...it needs the same sort of temperature range and higher humidity than the normal refrigerator can provide. Around 70-75%
This can be achieved relatively easily with an old fridge turned "curing chamber". Can be done for $100 or less.

iron grip wrote:

Wildfowler wrote:They can be aged like beef.

That they can...I usually do it with the whole duck (with feathers on and guts still in - unless gut shot) hanging in not more than 55 degrees, and it doesn't work as well if it's colder than 45 degrees. With breast, like beef...it needs the same sort of temperature range and higher humidity than the normal refrigerator can provide. Around 70-75%
This can be achieved relatively easily with an old fridge turned "curing chamber". Can be done for $100 or less.

What he said

9 days is the longest I've let them sit

Ive had them sit in water in a fridge for a week before freezing them. Just got busy and forgot. I'm not dead yet.

Good deal. These have been in the fridge in salt water for 9 days. I put them in the freezer today. Thanks!


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