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Went for it. Turned out great.
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Nice
Pluckin em is where its at.
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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.
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Now I’m going to share a great sauce to with your medium rare fowl.
Just cut recipe in half.
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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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