Dry Aging Ducks

[jtmartin]

Do you do it? if so how long and at what temp? Good, bad, indifferent? Discuss...

[dbenn454]

Do you do it? if so how long and at what temp? Good, bad, indifferent? Discuss...

PM 2th. He knows the science

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[ceddy]

Hang them by the neck in a cool dry place until the head falls off and then clean them.

[dirtnap]

I put them in the deer cooler for a week before cleaning. But you can't age meat. It makes no difference. Ask 2th Doctor. He knows everything about hunting and eating.

[nitro5x6's]

Plucked, guts in , on a rack over a pan in the fridge for 5-7 days.

Some folks like to leave the feathers on.. I pluck as in my experience, the skin will dry from exposure to the air flow in the fridge and cooks up nice and crispy.. just one way to do it.

[Two Barrels]

In the refrigerator 5-7 days, not plucked. I have done this with dove, woodcock, pheasant, and quail as well. I think it benefits migratory birds the most.

[coot nasty]

I leave mine in the fridge for a week with feathers on.

[joeydpga]

Find an old fridge with wire racks.


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[fox]

I clean them when I get home.

[fox]

But I enjoy dry aged feathers. So I pluck each duck and fill the fridge with feathers. After they've aged for 47 days I carefully place them in a throw pillow. Fun stuff.

[BRR]

I age ducks whole at 33 degrees 7-14 days. Divers get 14days.

[nitro5x6's]

My Dad wasn't afraid of gout... I watched him put some Canvasbacks we brought home in a carry on from Walpole Island in the beer fridge in his garage .. he didn't crack the door for 10 days.. My Mom had an old Griswold Dutch Oven ( that I inherited).. he packed those birds in there and let time and temperature do the magic..unreal how good a properly aged duck can taste.

He did the same thing with some Pheasant we killed in SD .. I miss my Dad this time of year, he could rattle the pans.

[2thDoc]

yall are some funny people with very closed minds.

a duck is not a deer.