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Hi all,
I have done a bit of duck shooting in the past and usually give them away as I don't like eating them.
Problem is I don't know of anyone who wants them this year and I think it would be disrespectful to the ducks if they were not eaten.
Where I go deer hunting there are heaps of parries that sqwark their heads off so I was going to de-populate the buggers come opening day but what would I do with them?
What do you guys think?
They make fantastic salami and beir sticks
Hmm I haven't tried that :thumbsup:
Good use for goose too, generally chuck all my birds into salami and beir sticks, only eat a few fatter late season birdsQuote:
Originally Posted by 7mm Rem Mag
I'm in the Naki, happy to take some leg/thighs and breasts too. Happy to help shoot them also lol
if you arent going to eat them...dont shoot them......if nothing else,breast them all out and take to butcher to make into salamis....plurry good tucker.
its like a lot of game meat...all in how you cook them.
We sometimes mince up parry and goose breasts with beef pork and fatand condiments to make sausage patties or meat balls. Delicious. Can include other ducks same way.
Pitty you wern't down south Island, they would be all yoursQuote:
Originally Posted by Jhon
If you dont eat 'em, dont shoot 'em! But, if you do shoot 'em, as said above, they make good mince, patties, sausages, sav's and salami's. Your local butcher wont be too happy if there is steel shot in them though, tends to fook up good mincer plates. Parries and geese have big enough breast that you can slice them in to decent sized schnitzel, crumb and quick fry, on to the plate with a bit of Hollandaise Sauce. Or crumb them with Coat and Cook for something a bit different. Or cut the breasts into smallish cubes, crumb with the Spicy Coat and Cook and deep fry in to duck nuggets. And when you're breasting them out, its so close to get to the legs. Take them out and find a comfi duck recipe [think thats how you spell it] Wild ducks and geese have very little fat so you will need to add some fat to make up for it. Then once done in a dish and left to go cold you can pull a leg out and eat it as is, or pull apart for sandwiches, or refry for a few legs for a hot meal.
as said but id add the flock parries breasts baked in milk take some beatingQuote:
Originally Posted by Husky1600
Off track but lean wild pork cooked in milk comes out like the brought stuff.
Thanks guys, I will not shoot and waste them and some of the suggestions are very good so thanks again.
All of the above is worth a try and could be tasty.
If there is anyone in the North Otago area who would like some ducks pm me and if there is enough interest then I will head out this seaon and I will try some with suggestions above.
If no one wants any I may forget about going and just stick to hunting deer.
No ethical issues culling parries or Canadas for me. No different from shooting possums or rabbits and not eating them (except they have feathers of course). But if you are intent on someone eating them I am sure putting something on Facebook will get you lots of takers.
Yeah the farmer hates them. They shit in the water troughs which pisses him off.Quote:
Originally Posted by Shearer
They annoy the shit out of me when hunting, you try to stalk in on a deer and the bloody parries start cycling over head swalking their heads off
If u want a hand culling them let me know
edmonds cookbook...beer batter recipe...cut duck or goose breast into cubes...bite sized cubes....I like skin on..... coat in batter and deep fry quickly....medium rare is good.... once you start on them be aware you wont want to stop...you can add some extra seasoning to batter.
yeah duck or goose can be dry and horrid.....or it can be awesome...its all in how you cook it.
I even rate older paired up parrie...when done in croc pot with the juices from last nights corned beef....... add sauce on your plate.... good cold in sammies too.
I give a a lot of mine away to friends in the self reliant circles or off grid - plenty of groups on FB.
If you've shot them with steel and the local butcher isn't keen to mince them a hand mincer will do the job they are soft and easy to mince. Brining/corning the breast is another option can eat them as is or smoke them for something a bit different
yip we did 15kgs by hand BEFORE giving to butcher...and he still charged me same amount...to say I was a tad miffed is understatement.Quote:
Originally Posted by country cuts
tip for free...if you pluck breasts and leave skin on them..the salamis will be even better and nowhere near as much pork will need to be added because of the duck/goose fat under skin....
What is an "Unwanted Duck"?
Attachment 192056Quote:
Originally Posted by Preacher
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theres where we differ i eat the wild stuff for the very reason it doesnt taste like the bought stuff.Quote:
Originally Posted by Marty Henry
i still dream ofthe 2 inch thick wild pork chops off a pig c404 gave me ages ago.
yup you get no discount from butchers or vets for makin thier job easier:O_O::yaeh am not durnk:Quote:
yip we did 15kgs by hand BEFORE giving to butcher...and he still charged me same amount...to say I was a tad miffed is understatement.
Do `t know the reason for you do `t eat ducks, it `s because the gamy smell or too greasy? I can help with some of your unwanted ducks, but will need a place to pluck feathers, gut them, wash out and dry out. I cooked game ducks few time when I was Akl during the 2018 season, mostly popular culinary ways friends like it are roasted and stew or say soup, the Germany cuisine. But my friend house did `t have place for open fire cooking, got lots fire woods, just no soil ground for wildness cooking. The electric oven was too slow, powerless.
I can come from CHCH in late of May or June as far as I can tell. Besides ducks any other pest available in your area, Pigeons, rabbits, hares, fat goats?
