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Solve this argument: how long can you wait to clean ducks

53,741 Views | 45 Replies | Last: 9 yr ago by AWP 97
BCO07
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12:03p, 12/11/16
I always try to clean birds within 48 hours, but will wait 4 days if I just can't get to it. Had a discussion with a guy saying to throw out any birds older than a day. What say you, ob?

Edit to add: assuming the birds have been kept below 45F
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agfan2013
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12:12p, 12/11/16
I don't think I've ever gone more than a few hours (finish the hunt and get back to camp) to clean birds and either get them in the refrigerator or freezer.

I personally wouldn't go more than a day but then again, I'm fairly against explosive diarrhea. Some of you may not be, I'm not here to judge.
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PANHANDLE10
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12:22p, 12/11/16
4 days seems extreme.

Lay them on their backs on a cold garage floor for a few hours is what I do. Always clean them within 12 hours.
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Psych
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12:22p, 12/11/16
I'm not sure what the longest time you can leave them uncleaned is, but I can tell you the best practice is getting in the habbit of cleaning them as soon as you get back to camp.

Questions like this is why I very very rarely eat wild game not killed and prepared by myself or someone I know very well.
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rwv2055
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12:23p, 12/11/16
And some people wonder why they don't like the taste of duck.
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BCO07
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In reply to rwv2055 • 12:32p, 12/11/16
rwv2055 said:
And some people wonder why they don't like the taste of duck.


I know some people that won't clean geese for a week. They swear it helps to make it more tender. Don't know that I'm comfortable with that, but I guess my line is fairly arbitrary. I've never been sick from birds that waited a couple days, but I've never seen real evidence for time period. I know salmonella doesn't grow under 45
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FIDO*98*
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In reply to BCO07 • 12:38p, 12/11/16
BCO07 said:
Had a discussion with a guy saying to throw out any birds older than a day. What say you, ob?


There's never a bad time to throw out Ducks
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AV8ORAG84
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12:47p, 12/11/16
As long as it takes to get someone else yo do it
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birddog7000
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12:52p, 12/11/16
I prefer to keep them in ice or in a walk-in cooler for 4-5 days. I have eaten them after hanging in a cooler for 8 days and they were delicious. If you have never had a taste for waterfowl, try aging them a few days (3-4) and then cleaning and eating them. It mellows out the flavor that most don't like and they get really tender. I will not age any duck that has been shot up too bad, I will clean and eat those right away.
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BCO07
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In reply to birddog7000 • 1:22p, 12/11/16
This. Maybe if more people would age the meat there'd be less "buy chicken" responses
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Proc92
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1:24p, 12/11/16
Why not get potentially busted guts out right away? Aging of cleaned meat is one thing, leaving guts and possibly busted guts in aging meat seems dangerous.
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BCO07
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1:26p, 12/11/16
Don't have a good answer. I just know I've never been sick and I know a lot of people that do the same
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CS78
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2:15p, 12/11/16
If I'm gutting and cleaning whole its that day. Then if you want to, you can age them in a fridge or cooler. If just cutting the breast meat off then 7-8 days in the fridge first is no problem at all. Allowing them to age for at least 3-4 days before cleaning/ cooking makes a very noticeable improvement.
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Furlock Bones
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2:51p, 12/11/16
It doesn't really make sense to leave them whole. Aging is one thing. Leaving the guts in is another.

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DannyDuberstein
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3:02p, 12/11/16
You may like the savory flavor of aged busted guts festering in the bird. Me, I'll just stick with cleaning them same day and eating boring, comparatively bland bird.
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Proc92
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3:34p, 12/11/16
Do the high end steak houses or their suppliers age their beef whole, with skin, and guts intact? Maybe fowl are just different.

I can't see how leaving guts in for aging helps in any way.
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OnlyForNow
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5:11p, 12/11/16
The French would leave the ducks hanging in the barn until the guys fell out. THEN they are ready to eat.
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giddings_ag_06
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In reply to OnlyForNow • 5:58p, 12/11/16
OnlyForNow said:
The French would leave the ducks hanging in the barn until the guys fell out. THEN they are ready to eat.
French also smell and their women don't shave. Just saying...
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txaggie02
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6:03p, 12/11/16
I don't know but I do know I've had some ducks in the freezer for about 6 years now. Almost every time I grill, I open the freezer to grab some venison back strap or venison burgers. When I open it up and see the 2-3 gallon baggies that say "ducks", I think to myself.....

"I'm gonna eat those nasty mf'ers one day......but it ain't gonna be today!"
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giddings_ag_06
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In reply to txaggie02 • 6:06p, 12/11/16
txaggie02 said:
I don't know but I do know I've had some ducks in the freezer for about 6 years now. Almost every time I grill, I open the freezer to grab some venison back strap or venison burgers. When I open it up and see the 2-3 gallon baggies that say "ducks", I think to myself.....

"I'm gonna eat those nasty mf'ers one day......but it ain't gonna be today!"
Now that's a whole new level of procrastination right there. Impressive
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htxag09
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6:16p, 12/11/16
Quote:
Solve this argument

New to TexAgs?
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7:15p, 12/11/16
OnlyForNow
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9:29p, 12/11/16
While busted guts are somewhat of a concern, if your just gonna fillet the breast meat off then you don't have much to worry about.
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PrestigeWW
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9:50p, 12/11/16
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PrestigeWW
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In reply to PrestigeWW • 9:51p, 12/11/16
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PrestigeWW
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In reply to PrestigeWW • 9:52p, 12/11/16
I keep a standing pile out back and wait until the extended goose season is over. That way you know it's tender and ready to bury with the tractor.

But seriously, 4 days (guts and all)?
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Fishin Texas Aggie 05
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10:03p, 12/11/16
Is "guys" a new thing now

I hope not
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Oruc Reis
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10:05p, 12/11/16
Hank Shaw in "Duck, Duck, Goose" recommends hanging the bird to age 2-3 days if the temps are around 40. And as long as the guts aren't perforated
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Fishin Texas Aggie 05
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10:06p, 12/11/16


This video shows plucking and gutting the birds and then let them sit in a fridge to dry age.
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PrestigeWW
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In reply to Fishin Texas Aggie 05 • 10:08p, 12/11/16
Fishin Texas Aggie 05 said:
Is "guys" a new thing now

I hope not


I was having a posting/editing crisis...
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dr_boogs
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12:27a, 12/12/16
This thread delivers! Laughing out loud.
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Finn Maccumhail
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10:25a, 12/12/16
This is more on pheasants and I think would also apply to other upland birds such as quail, grouse, and partridge. Of course, to do this you'd need fridge space such as a wine fridge dedicated to this purpose and temperature.

http://honest-food.net/2012/10/20/on-hanging-pheasants-2/

He hangs ducks & geese for much shorter periods.

http://honest-food.net/2012/01/15/wild-ducks-eating-everything-but-the-quack/
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FirefightAg
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9:09p, 12/12/16
We would leave them on the garage floor for 2-2 1/2 days in ND temps were upper 20s at night and 40s in the day. They were fine. Something about enzymes helping tenderize the meat.
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Mateo84
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In reply to FirefightAg • 10:19p, 12/12/16
FirefightAg said:
We would leave them on the garage floor for 2-2 1/2 days in ND temps were upper 20s at night and 40s in the day. They were fine. Something about enzymes helping tenderize the meat.
AKA rotting
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DannyDuberstein
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10:23p, 12/12/16
I think I let the enzymes tenderize this deer that I killed for too long. Or at least I think it was a deer. I let the enzymes tenderize it for so long that I forgot what it was.

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