soaking duck meat

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

  1. Indian Isle

    Indian Isle Senior Refuge Member

    Messages:
    264
    Joined:
    Mar 19, 2004
    Location:
    Ohio
    If you read up on the dry aging process and do it correctly, you will never go back to your old way of preparing ducks. Muck more tender and delicious.
     
  2. bigo18

    bigo18 New Member

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    16
    Joined:
    Jul 18, 2014
    Location:
    Kansas
    after hunting I just wash them and bag. When I cook them I brine for 12-24 hours and then pan sear them. Everyone I have hunted with always removes the skin. I prefer the skin on, just as you would get it in a restaurant or from a butcher shop. It keeps the meat more tender and flavorful IMO.
     
  3. cootmeurer

    cootmeurer Elite Refuge Member

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    3,762
    Joined:
    Jan 8, 2003
    Location:
    FayetteNam NC
    THIS:tu

    I have a "beer, birds, and bait" fridge just for this purpose.

    If I am going to marinate after dry aging, I use Cranberry Juice. Acidic, just like vinegar, but with a flavor more complimentary to game. I personally can't stand vinegar soaked meat.
     
  4. papacharlie

    papacharlie Senior Refuge Member

    Messages:
    461
    Joined:
    Jul 1, 2007
    Location:
    illinois
    I do the ice cold water & salt next day I pat the breasts dry and the place a cheese cloth on the bottom of a cookie sheet place the breasts on top and another cheese cloth on top of the breasts in 7 days I flip them over for 7 more if your not in a hurry try this:tu
     

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