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Thread: Ageing Geese and ducks.

  1. #11
    Join Date
    Nov 2011
    Posts
    334

    Re: Ageing Geese and ducks.

    my dad used to pluck them them dress them out then hang them up by the neck usually overnight in the garage then mom would rinse them out the next day stuffthem with either wild rice or a strong sage dressing then roast them in the oven they were always delicious

  2. #12
    Join Date
    Nov 2005
    Location
    Vancouver
    Posts
    3,912

    Re: Ageing Geese and ducks.

    Take 'em home, pluck them, gut them and freeze them. I have a buddy who hangs them for a week or more, guts in, gut shot or not and when he brings his birds to a pot luck they taste like shit.

  3. #13
    Join Date
    Feb 2005
    Location
    Close to the line
    Posts
    1,222

    Re: Ageing Geese and ducks.

    I often age my ducks for up to a week in a cool spot. Whether they taste better is debatable, I'm confident they don't taste any worse. I've gotten a bunch of great recipes from the book Duck, Duck, Goose, but my favourite is still pan fry the breasts skin on with a bit of spice. I also make a batch or two of smoked duck jerky every year....I'm addicted to that stuff.

    Most important thing to remember is to cook them med rare at most - over cooking waterfowl is the big sin and really makes them taste like crap. If the bird tastes like liver or gamey, it is probably overcooked.
    Last edited by Sasquatch; 11-17-2017 at 11:46 PM.
    To warm barrels and cold noses

  4. #14
    Join Date
    Oct 2010
    Posts
    69

    Re: Ageing Geese and ducks.

    Always soak them in kosher salt over night either breasted or plucked ,turn them into pepperoni and sausage from sumas meats delicious .

  5. #15
    Join Date
    Jan 2014
    Posts
    2,047

    Re: Ageing Geese and ducks.

    I know a guy that said that you hang a grouse by the head until the body falls of and then it was ready to eat.

  6. #16
    Join Date
    Nov 2014
    Location
    Sunshine Coast
    Posts
    2,833

    Re: Ageing Geese and ducks.

    There's just something about rotten fowl that doesn't turn my crank! If it's an older bird' with lots of fat,I pluck,em gut,em then brine,em in the fridge over night then stuff,em then roast,em slow. If their a young bird, breast them and brine them for stew or sausage.

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