Freezing ducks and geese?

[Gooninerup]

What's the best way to freeze and store ducks that have been plucked whole? I've tried to freeze them in the past and after a month the fat was gross smelling and tasting, so I removed the fat. Any input would be great. Thanks.

[Hunter3006]

I vaccumed sealed mine once plucked and innards were out. No smell and seemed the same as the day I froze them.

[Desert Eagle]

I just double bag them and remove as much air as possible. It’s worked okay for us.

[Mike1027]

Originally Posted by Gooninerup

What's the best way to freeze and store ducks that have been plucked whole? I've tried to freeze them in the past and after a month the fat was gross smelling and tasting, so I removed the fat. Any input would be great. Thanks.

I order heat shrink bags from high caliber they work great and keep them good in the freezer


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[CNP]

I never pluck them. Breast them, take out the thighs and legs, the heart and wrap in butcher paper. That's how I does it

[Pixel Shooter]

Ducks i freeze with whatever marinade i want to use. Luv the OJ concentrate and ready to roll when u take it out and unthaw. Haven’t froze a goose. Luv smoking specs but usually do after hunt

[Gooninerup]

Originally Posted by Pixel Shooter

Ducks i freeze with whatever marinade i want to use. Luv the OJ concentrate and ready to roll when u take it out and unthaw. Haven’t froze a goose. Luv smoking specs but usually do after hunt

What's your smoking recipe? Instructions please.

What's everyone else's favorite duck or goose recipe?

[calgarychef]

Originally Posted by Pixel Shooter

Ducks i freeze with whatever marinade i want to use. Luv the OJ concentrate and ready to roll when u take it out and unthaw. Haven’t froze a goose. Luv smoking specs but usually do after hunt

When they’re in the freezer they’re already unthawed

[crocker038]

favourites? Anything from Hank Shaw.

https://honest-food.net/duck-pie-recipe/
https://honest-food.net/how-to-make-smoked-duck/
https://honest-food.net/goose-pastrami-recipe/

these are all staples.

https://www.foodrepublic.com/recipes...atties-recipe/

this one is also pretty good.

[ganderblaster]

I think it has to do with individual ducks as well. I find some spoil real
Fast and others are great. Gut shot and also if the mallards have been eating minnows and other aquatic bugs all summer plays a roll too

[Gooninerup]

Originally Posted by ganderblaster

I think it has to do with individual ducks as well. I find some spoil real
Fast and others are great. Gut shot and also if the mallards have been eating minnows and other aquatic bugs all summer plays a roll too

I also wondered about this. I've eaten November mallards that were shot in a cold slough, and ones that were shot coming off warm water, the warm water ones fat didn't taste right to me.

[ganderblaster]

Originally Posted by crocker038

favourites? Anything from Hank Shaw.

https://honest-food.net/duck-pie-recipe/
https://honest-food.net/how-to-make-smoked-duck/
https://honest-food.net/goose-pastrami-recipe/

these are all staples.

https://www.foodrepublic.com/recipes...atties-recipe/

this one is also pretty good.

Brad Fenson at https://www.harvestyourown.ca/get-cooking/ has some great recipes as well. Had some giggles shooting specks with him over the years.

[MyAlberta]

We stopped freezing birds a couple of years back, and now can all our birds. We breast and take out thighs and legs, then pressure cook. The difference though is that we are processing larger number of birds, for the group. They easily last a year, and longer, even though we resist carrying anything over to next season. To be honest, it's a tough chew, so we add goose to just about everything we cook, just to get through it. Helps one to be more selective when the chase is on.

[ganderblaster]

Originally Posted by MyAlberta

We stopped freezing birds a couple of years back, and now can all our birds. We breast and take out thighs and legs, then pressure cook. The difference though is that we are processing larger number of birds, for the group. They easily last a year, and longer, even though we resist carrying anything over to next season. To be honest, it's a tough chew, so we add goose to just about everything we cook, just to get through it. Helps one to be more selective when the chase is on.

I was wondering if anyone canned birds.

[Mooseknuckled]

Freezing whole for short periods is fine regardless of season. Proper handling of the bird BEFORE processing is key. Get them cooled down and guts or meat removed promptly when gut shot. Use meat scissors to remove breasts legs and thighs. Vacuum seals much nicer this way. Back is not needed for roasting or slow cooker.

[ghostguy6]

If you want to keep the bird whole, "spatchcock" the bird before freezing as it helps remove much more oxygen from the package.
I usually just breast out the birds and freeze those. In another bag I do the wings and legs.

[colvert]

Originally Posted by Gooninerup

What's the best way to freeze and store ducks that have been plucked whole? I've tried to freeze them in the past and after a month the fat was gross smelling and tasting, so I removed the fat. Any input would be great. Thanks.

I agree with removing the fat. In fact, I have been skinning my geese for 30 years, much faster than plucking and no fat

[KegRiver]

Originally Posted by Hunter3006

I vaccumed sealed mine once plucked and innards were out. No smell and seemed the same as the day I froze them.

Same here.

Been doing it that way for over forty years.

Most wind up in the oven within four months but a few have stayed in the freezer for over year with no issues.

I like my waterfowl oven roasted old school. It breaks my heart to have to breast one. And then, only if I don't have time to pluck them properly.