wife doesnt like the smell of duck cooking

Elvis

bit on trhe side is a brand of sauce. marmalade type texture. wee wine= small quantaty eg a glass for the duck n 2 for you .

slimjim

This reminds me of when I was a kid spending some time working at my grandfather's farm. We were in from chores eating lunch when grandpa mentioned how hard it was to pluck a duck. I had just read in my Outdoor Life magazine about a process that used parafin and pails of hot and cold water. So, I piped up like any young know-it-all and told my grandfather that it was easy, you just need some parafin wax and buckets of hot and cold water. Without saying a word, my grandfather got up from the table, left in his cattle truck, and returned 15min later. He had a cage with 3 ducks in it, two pails, and a box of parafin wax that he got at the local market. He showed me how to ring their necks and then made me show him how to use the wax. Lucky for first-timer me, it worked!! The melted parafin in the hot pail coated the feathers. It helps if you make sure you dip tail first. The dip in the coal pail made for one solid batch of feathers that peeled right off. Grandma was a good cook but I think the duck would have been a bit better with your recipe.

Elvis

when I was just starting out on ducks we shot all paradise ducks which are notoriously hard to pluck so I learnt real fast how the best ways were. If jump shooting pluck your duck as you walk along as the feathers come out easy az if the duck is still warm and has just stopped quacking. This doesnt work well in a maimai though and the feathers blowing all over the place are a dead giveaway to a warey old mallard not to mention a pain in the butt getting up the nose and in ya lunch /coffee!!!

44marty

Elvis wrote:

when I was just starting out on ducks we shot all paradise ducks which are notoriously hard to pluck so I learnt real fast how the best ways were. If jump shooting pluck your duck as you walk along as the feathers come out easy az if the duck is still warm and has just stopped quacking. This doesnt work well in a maimai though and the feathers blowing all over the place are a dead giveaway to a warey old mallard not to mention a pain in the butt getting up the nose and in ya lunch /coffee!!!

You gotta apply tar to yourself and the blind first. That will keep those pesky feathers from blowing around.

Elvis

mateys!!!!! we went grocery shopping yesterday and corned beef/silverside was $3.99 per kilo!!!! we grabbed 3 at about $6 a piece and popped one in the crockpot with some brown sugar and golden syrup and about 1 litre of water it was very very nice. the 2 mallards we put in and cooked today were just plurry devine!!! half a duck for each of the kids and I scoffed a whole duck myself. it just fell off the bones which got sucked clean!! man oh man it was good. I know Ive said it before but you just have to try this its just plurry devine.

Elvis

mateys!!!!! we went grocery shopping yesterday and corned beef/silverside was $3.99 per kilo!!!! we grabbed 3 at about $6 a piece and popped one in the crockpot with some brown sugar and golden syrup and about 1 litre of water it was very very nice. the 2 mallards we put in and cooked today were just plurry devine!!! half a duck for each of the kids and I scoffed a whole duck myself. it just fell off the bones which got sucked clean!! man oh man it was good. I know Ive said it before but you just have to try this its just plurry devine.

MacD

You can say that again .............. Wait you did. ;-)

Vince

Cheers, Vince

10spotterminator

Got to try that corned beef dunkin duck crock pot duo ! My stomachs makin noises like an angry ol bear !

Here's my quick an easy duck Scooby Snackin recipie ....

Stuff your ducks with a mix of apple, orange, and onion slices with an equal amount canned whole cranberries . Wrap the ducks tighly in a double layer of foil and toss in a 500 degree oven ( yes 500 ) for exactly 1 hour. These ducks smell VERY nice when cookin yessiree !

You can be eating these while waiting for the others to come out of the crock pot ....

PaulS

I gave up plucking birds before I shot my first one. I just skin 'em!
I don't like the skins - they absorb most of the flavor of what you cook them with and the fat is just way too high for my pallet. Skinning them is easy and when you put a light breading on them, sear them and bake in a medium oven they come out tender and juicy and full of flavor.
Better for your digestion and better for your heart!