Found a fresh mallard yesterday… Need advice!

[doestomp]

#6480

Yesterday while hunting I came across a freshly killed mallard duck that was lost from a skybuster duck hunter. we tried to locate the hunter who shot the duck-but they must have been from a swamp out of the area- so thIs duck flew until he ran out of gas. Since I love the taste of duck I decided to take it home. The temp outside yesterday was approx 20deg. I left it outside overnight in a paper bag (last nights temp was abt 17deg. So I have some immediate ?’s that need an answer.
1. How quickly must you dress a duck? This mallard is intact and looks in perfect condition. I have never cleaned duck before and I know I need to do it NOW. I’m hoping it’s not too late.
2. I read that wild duck goes bad fast- how would I know? or wouldn’t I?
3. I really want to eat it- should I or shldnt I?
A duck at the grocery store costs abt $25.00. And I don’t know any duck hunters. This is a treat if it’s still fresh..
4. Looking for roast duck recipes…

[fattony77]

#51793

I saw an episode of Ted Nugent’s show where he had intentionally left some mallards outside, completely undressed. He hadn’t removed anything, guts or even a single feather, because it was cold enough out that the meat wouldn’t spoil. He’d had them out for a couple of days. Whether one agrees with his politics or personality or not, he does seem to know what he’s doing with the meat, and claims to rarely ever eat commercially raised animals. Let us know what you decide and how it goes!

[fattony77]

#51798

BTW, I own his cookbook and have tried his squirrel casserole recipe. It was VERY good! You might look at some of his duck recipes. There were quite a few in his book. Good luck & let me know if you’d like me to type one out for ya on here.

[Robin Conrads]

#51812

Let me see if I can get one of our guys to help. I know several of them hunt ducks and are excellent cooks.

[William Warren]

#51876

Taking out the entrails ASAP will aid in cooling soon after the duck has died. Overnight in that kind of weather probably won’t hurt. (I have had ducks freeze before I got home) The taste is improved if the entrails are immediately removed. A couple of days, Hmmmm, I don’t know if Id eat it. Trust me, the nose knows so if it does not smell good don’t eat it.
In days gone by it was common for waterfowl and small game to be hung for several days, entrails removed with the skin on to age the meat. I have done this when weather permits and I can tell you an aged duck is very good. But be careful, an upswing in temp can ruin your game.

[William Warren]

#52193

I forgot to mention that field dressing can be accomplished using a gut hook. I used to carry a Buck bird knife in my duck hunting days. Don’t have a gut hook? just cut a small forked stick. cut one of the forks off about an inch forming a hook. Now open the abdomen with your knife and use the hook to pull out the entrails.
You can pluck the bird by hand and then singe the remaining down with a rolled newspaper torch. Some use hot paraffin but that is alot of trouble. Today there are spinning rubber nubs you can use with a drill to remove feathers but for just one duck….
I don’t pluck now. I just skin and fillet the breast and thighs. If freshly killed I also save the gizzard from the entrails. Good Luck with it.

[T. J. Conrads]

#54175

Sorry I didn’t get to this earlier, but it has been a hectic week around here!

As with fish and big game, it is best to gut birds as soon as possible after killing as the guts not only retain heat, which hastens bacteria growth, they impart odious flavors and aromas that are not very pleasant. I always pluck my ducks, leaving all the skin on. First of all, the skin holds in moisture while cooking, and also adds tremendous flavor to the duck meat.

As for recipes, I always roast my ducks whole in the oven at 425°F for 25-30 minutes (medium rare, then let rest for about ten minutes. Like all game, overcooking ruins your meat. I used myriad rubs on my ducks, from Johnny’s Seasoning, to a spicy rub of my own, to one of celery salt, garlic, and fresh ground pepper. Rub the bird with olive oil first, then add the spices you wish and roast. Slice off breast down along the breast bone leaving the skin on, and the thighs and legs are delicious by themselves.

Makes me hungry just writing this!

[Mark Turton]

#54975

Like Duncan I also now skin and fillet both duck and geese I loath plucking, possibly just to lazy.

I’m certainly no chef but I do like the fillets filled with a well seasoned sausage meat rolled, wrapped in bacon placed in a foil parcel and roasted.

Something I was shown last week, if you do prepare the bird for roasting then remove the wishbone before roasting this makes it easier to carve.

Just found this link that looks good, http://www.youtube.com/watch?v=ZQIg3KpHyJ8

However you cook it enjoy, Mark.

[Don Thomas]

#63321

I eat a LOT of wild duck every season, and consider them among the finest of all wild game. Some of what I’m going to say runs contrary to the conventional wisdom, but a lot of people seem to enjoy the result, so please bear with me. Unless you’re hunting in exceptionally hot weather (and a lot of our duck hunting takes place below zero) rapid field dressing just isn’t necessary. Because of the high ratio of surface area to body mass, small game doesn’t need to be opened up like a deer. Given the right conditions, all wild birds, and ducks in particular, benefit from hanging. If the temperature is between 30 and 50, I’ll hang mine for 10 days (or lay them out in the mud room refrigerator that I keep for this purpose). And no, I don’t draw them first. That may sound gross, but it’s based on 50 years of experience with thousands of ducks. Like TJ, I prefer mine roasted quickly in a hot oven. Don

[jmsmithy]

#63581

Just my two cents but yes, completely agree with Don…I’ve found that ducks hung whole for at least 5 days, undressed do taste better than ducks I’ve shot drawn and cooked in the same day…in fact in an old Julia Child book ( I’m a foody 😆 ❗ ) which I unfortunately can’t recall title she goes into how undressed, hung fowl, particularly ducks/pheasants/grouse are substantially better, more succulent and tender that those quickly drawn and prepared….good luck and can’t wait to hear how it was.

Sounds like you hit the dinner lottery…:lol:

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