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Popular Content

Showing content with the highest reputation on 01/17/2021 in all areas

  1. Hard to beat a lightly brined rotisserie roasted duck basted with green peppercorn sauce and glaze of choice with wild rice on the side . . .
    5 points
  2. There's always the Yardbird Chicken Plucker(after scalding the bird real good to clean and soften up things). It looks lik a small washing machine ,built for spin cycle only, and full of rubber fingers that do the plucking. Looks like it's takes all of 5 seconds to do the job( for a chicken). Could be there are designs for duck with their many more feathers. Cabela's has a vid "How to pluck a duck" involving wax to get the feathers and down. "Can't make the "Tee" time, today, gotta wax my duck."
    2 points
  3. Picking the whole duck really sucks!! But when we smoke them whole, we do it. Thats the only time we leave the skin on. The rest of our recipes we use, we just cut the meat from the bone.
    1 point
  4. I tried smoking duck. It made me cough and ruined a good pipe. I don't hunt or eat duck often. But I like duck (and quail) roasted in the oven with butter and bacon fat. I roll them around in the fat while they cook. A few minutes before I figure they are done (which is either long before or long after they are actually done) I'll snuggle them down into a baking dish of stuffing and bake a while longer. How much longer depends on how hungry I am at the time. If you can get your stuffing at a Wal Mart in northern Wisconsin it is best. They have a special brand up there called "Stove
    1 point
  5. We make pounds and pounds of goose jerky. We cut it thin on the meat slicer, let it cure in High Mountain jerky seasoning and then throw it in the dehydrator. If we cut it thin, its easier to find the pellets which leads up to less broken teeth haha. And the ol GoldBug2 is awesome for finding the steel shot too.
    1 point
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