soaking duck meat

Discussion in 'Cooking Forum' started by lab1, May 20, 2013.

  1. XR-2 Fan

    XR-2 Fan Elite Refuge Member

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    Yep I've always bled them for a long time and the gameyness goes bye bye. Good thing is even if you over cook them they still taste great. IMO this works great for people that normally don't like duck.
     
  2. Indian Isle

    Indian Isle Senior Refuge Member

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    Dry age them for 7 days.
     
  3. donk

    donk Senior Refuge Member

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    what?
     
  4. Mud Duck

    Mud Duck Elite Refuge Member

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    I soak mine in mild salt water for 6- 7 days, rinsing every day, then vacuum pack.
     
  5. alabama cheesehead

    alabama cheesehead Elite Refuge Member

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    amen age ducks and geese whenever possible. at the very least let them sit for 30 hrs after u kill them (if possible) to allow them to come out of rigor.
    btw if u have to soak them:fp (excluding marinades and brines) u need to reexamine how u cook.
     
  6. summerjack

    summerjack Elite Refuge Member

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    Interesting. Will have to try the vinegar
     
  7. duckblind

    duckblind Senior Refuge Member

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    You dont have to do the 50/50 vinegar to water. I usually do that when the meat is really shot up. It's more like 1/3 or less. We shot some birds here in the early season and I just tip the bottle up until I felt like there was enough vingear no real measurable amount.
     
  8. HeadHunter

    HeadHunter Senior Refuge Member

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    equal parts of salt, brown sugar, white sugar - change water often.
     
  9. john5657

    john5657 Senior Refuge Member

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    I've done salt wter soaks, clean water soaks, and dry aging.

    Dry aging is my preference as well.
     
  10. lwingwatcher

    lwingwatcher Elite Refuge Member

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    Coke and Italian dressing is a good marinade
     

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