All this talk about killing...

[iron grip]

..has got me wondering how yall clean all them ducks?
This is one of those things I was taught when I was knee high to a grasshopper so I know the best way my Paw Paw knew. I just hate the whole process right up to marinating after the fall from the sky. Lend me some good easy quick ways besides taking to the duck picker, oh if I could only find one. I guess I'd have to kill some ducks first though

Any help would be apreciated
Later, Good hunting and better opportunitys
IRON GRIP on my no duck killin beretta

[Greenhead22]

Only two ducks worth plucking are woodies and teal........just for dressing, rest are for breasting out. Doesn't take no time to breast out a duck, prolly 30 sec to split the feathers and skin away from the meat with my and make 2 cuts with the knife.

[Double R 2]

I'll pick pintail, mallards, woodies, gadwall, teal for the smoker or roating pan any day, and will even pick the rest of them for gumbo if a mechanical plucker is handy. Breasting for sausage or whatever is simple as it comes.

[iron grip]

First I only shoot at the good eatin dux in which I include mallards, greys, sprigs, woodrows, and teal; Specks and canadas make it too for this coonazz. And I feel guilty breasting out a duck unless the rest of him is too shot up to deal with (head shots work best)

[10_Gauge]

[quote][First I only shoot at the good eatin dux ]

If it flys, it dies !

[Double R 2]

They all taste like duck to me.

[tha bugman]

Can you cook a merganser? Everybody that I have talked to with the exception of one said that there is no way that you could stand the fishy taste and that they are horrible.

[weimhunter]

HMM, Merganser meat Yea go ahead and try one, and tell us what you think. While you are at it, eat a shovler also. Should be some fine eatin.

[pondman]

Never tried a merganser, but a buddy tried to cooking one and said the smell ran him out of the house.

As for the shoveler, don't knock it till you try. I have eaten plenty of shovelers and they taste just fine. Marinate anything long enough and it tastes the same.

Pondman

[DuckDeke]

HMM, Merganser meat Yea go ahead and try one, and tell us what you think. While you are at it, eat a shovler also. Should be some fine eatin.

Anybody ever see that show called The Sporting Chef on CSS? Saw it one time where he did cook some shoveler breasts and fed it to people plain. They loved it??? I was under the impression that you couldn't (wouldn't want to) eat shoveler.

How many of you guys actually eat the shovelers that you kill and how are they?

[QUACKERS]

shovelers are not bad at all, heck a few years ago we cooked some coot-a-bobs for a party we attended and dam if not every one of the things were gone and to top that people wanted the recipe needless to say i was hungry after that get together

[msdawg]

About any duck is worth pluckn'. My mamaw makes some mean duck dressing with about anything but a merganzer. My aunt in Arkansas claims to cook a good snow goose, but they'll eat anything in Arkansas. I always pluck 'em for gumbo, cook 'em and save the broth.

As for the merganzer, this is how you cook it.
1. You breast it out and cut the breast in thin strips.
2. You boil it for 2 hours in a pressure pot.
3. You throw it on the grille to sear, wrap it in bacon if you like.
4. Throw some mallards, greys, or woodies on the grille. Cook 6-8 minutes at about 350 degrees.
5. Take up the mallards and eat them yourself, give the merganzers to your best hunting buddy.
6. He'll give you his ducks for the rest of your life.

As for Smilies, they eat great in gumbo or on the grille just don't tell anybody what they are eatin'.

[weimhunter]

Shovlers taste like bloody liver to me. If you like liver, you would shovler meat

[msdawg]

They are a bit more bloody have to agree with you on that. Texture and color is little different too.

[DuckDeke]

cooked some coot-a-bobs for a party we attended

Coot-a-bobs ...I'm gonna have take your word on that one...hehe

weimhunter: Shovlers taste like bloody liver to me. If you like liver, you would shovler meat

That's what I've always heard. I haven't bothered to shoot any (or at 'em at least) because I knew I wasn't going to mess with cleaning them. Thanks for re-affirming what I thought I already knew.