wag 13 Posted January 12, 2009 Report Share Posted January 12, 2009 well, i went ducking shooting last night and when i got home my two daughters came out to see what i got, when i pulled a few mallard out the bag they asked if they could have them for tea tonight and i said yes . well this afternoon i had the job of plucking them , i started to do so but it was hard work with just one hand because i have still got my hand in bandage from cutting myself bad last week at work so i decided to breast them out, i dont normally because its a waste of meat and i believe you dont get the full taste of the duck when its cut out the skin, so this is how i did them . Quote Link to post Share on other sites
claybusers al 9 Posted January 12, 2009 Report Share Posted January 12, 2009 i take the breast of everything im to lazy to pluck them if i want them plucked i take them to a pal who has a machine Quote Link to post Share on other sites
wag 13 Posted January 12, 2009 Author Report Share Posted January 12, 2009 i take the breast of everything im to lazy to pluck them if i want them plucked i take them to a pal who has a machine well i now what you mean , i have a mate who has a plucker but i still end up plucking them myself . Quote Link to post Share on other sites
SportingShooter 0 Posted January 12, 2009 Report Share Posted January 12, 2009 Finally, the ponds are melting eh wag? The Ducks have been skiing If a bird isn't shot bad, then I'll gut them and roast them whole, if its caught the whole pattern and is like a colander, then I breast them Good dark meat there Wag, how were they? Quote Link to post Share on other sites
wag 13 Posted January 13, 2009 Author Report Share Posted January 13, 2009 Finally, the ponds are melting eh wag? The Ducks have been skiing If a bird isn't shot bad, then I'll gut them and roast them whole, if its caught the whole pattern and is like a colander, then I breast them Good dark meat there Wag, how were they? they were lovely SS, i did them in garlic and mushroom sauce with a bit of lemon the girls had seconds so they liked them to ... Quote Link to post Share on other sites
redeye jedi 39 Posted January 13, 2009 Report Share Posted January 13, 2009 i agree with you SS, thats the way i go. even if i breast them i do so with the skin and fat on, best way to get it med rare if pan fried. cook skin side down for 8 minutes the turn the heat off and flip it over for another 5-6 mins. perfect. Quote Link to post Share on other sites
akton 15 Posted January 13, 2009 Report Share Posted January 13, 2009 Have you been watching kill it cook it eat it again Quote Link to post Share on other sites
SportingShooter 0 Posted January 13, 2009 Report Share Posted January 13, 2009 Finally, the ponds are melting eh wag? The Ducks have been skiing If a bird isn't shot bad, then I'll gut them and roast them whole, if its caught the whole pattern and is like a colander, then I breast them Good dark meat there Wag, how were they? they were lovely SS, i did them in garlic and mushroom sauce with a bit of lemon the girls had seconds so they liked them to ... Ooh, you didn't tell me you were one of those "Gordon Blue" chefs Quote Link to post Share on other sites
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