Field dressing a duck is much like dressing any other wild game. Since ducks are smaller than deer or elk, you will probably find it a bit easier. You will, of course, have more of them to dress unless your hunt ended in total failure. Take your time dressing and do it with care. Your reward will be many protein, iron and vitamin-rich meals. Additionally, duck meat is relatively low in cholesterol.
Field dress your duck as soon as you have retrieved it from the field or lake.
2
Gather your tools. You will need a sharp knife, a whetstone, rope, plastic bags, paper towels, cloths and an ice-filled cooler.
3
Avoid piling up warm ducks.
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Gut the duck and remove the crop immediately. Crops can ferment very quickly.
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Avoid rupturing the gall bladder sac. Bile will destroy the flavor of the meat, and it really stinks.
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Place the heart and liver in an ice-filled plastic bag.
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Cool down the carcass to preserve flavor. Never leave a duck in temperatures above 40 degrees F.
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Clean the cavity with a clean cloth or paper towel. Never contaminate the carcass by using grass, snow or pond water.
9
Keep the carcass well ventilated. Hang or lay the duck in a place where air can circulate.
10
Put the ducks in individual plastic bags, and place the bags in an ice-filled cooler when the weather is warm.
Tips & Warnings
Cover your duck carcass with cheesecloth to keep it clean and shield it from flies. A liberal sprinkling of black pepper is also good for repelling flies and insects.
Once you get your duck home, store it in the refrigerator at 40 degrees F or less and plan on using it within 3 days. If you want to store it for a longer period, freeze the whole carcass at 0 degrees F or lower. Remember to pluck and clean your duck before you freeze it.
Heat is the number-one enemy of wild-game carcasses. Bacteria grow rapidly if it is not cooled down immediately after the kill. Moisture and dirt also promote bacteria growth.
You've killed, retrieved and carefully dressed your ducks. Don't spoil your dinner on the ride home. Keep your car well ventilated and your meat fresh by keeping it on ice. Do not toss the ducks into the trunk.
