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Thread: Grilling ducks

  1. #21
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    .

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  2. #22
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    Quote Originally Posted by mudminnow View Post
    I do both. These I used a “fowl plucker” but I’ll pick them by hand most of the time. I like to gut the ducks day of, leaving the feathers on and let them it in the fridge a day or two. Fresh shot ducks don’t pluck as well in my opinion
    Truth .
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    Just Damn.

  3. #23
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    Quote Originally Posted by Highstrung View Post
    Attachment 62618

    Attachment 62619

    don't overpower a summerduck
    Great God. That is a fine plate.
    F**K Cancer

    Just Damn.

  4. #24
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    Went for it. Turned out great.


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  5. #25
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    Nice

  6. #26
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    Pluckin em is where its at.


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  7. #27
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    I use no marinade and rub down with a McCormick spice called Applewood bacon rub.
    Pull from grill when temp is 128degrees.
    Smoke for 2 hours at 110 degrees. Crank to 400 and finish/crisp.
    EF52D9E8-8786-4D5F-A107-494EC0491A88.jpg
    Quote Originally Posted by trentsmith View Post
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  8. #28
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    Now I’m going to share a great sauce to with your medium rare fowl.
    Just cut recipe in half.

    70BEC52B-878E-4C62-B6DC-E675352BCDC0.jpg
    Quote Originally Posted by trentsmith View Post
    Honestly I don't remember why I don't like you but I do remember that I don't like you.

  9. #29
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    Quote Originally Posted by billbuster84 View Post
    Been wanting to try this with wood ducks, but I don’t have the patience to pick them
    Pluck your wood ducks when you're waiting on everything else to show. I just leave the neck up and wings feathered. Don't think it would cause any issue with the law, and it saves your yard from looking like you ran over a pillow with your mower.

    Also, whole (ungutted) ducks are fine in the fridge 10 days (longest I've waited). Unless you're like Relentlous and kill 6 bird limits every time you hunt, it can be a hassle to clean a few birds after every hunt. And the internet says the aging is good for it.

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