How to Clean Wild Ducks
Many hunters love to shoot ducks but aren't sure of the best way to clean and prepare the meat. Wild duck does take special care in cleaning and cooking to make the game meat palatable. Although some hunters like to use up virtually every part of the bird, most find only the breast palatable. Remember, too, that ducks cleaned promptly taste far better than those allowed to sit before preparation.
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Instructions
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Cover a study work surface (like a table) with a large plastic bag and several layers of newspaper. Work over these layers to prevent meat juices from leaking onto the table's surface.
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Cut off the wings as close to the wing joint as you can, using game shears (available at hunting supply stores).
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Pluck feathers off the duck's breast, beginning at the top, near the neck.
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Place a small cut into the skin immediately over the breastbone, using a sharp filleting knife.
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Hold the breast skin firmly in one hand and pull it back and down. This will expose the breast meat.
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Slice down the breast from the wing joint to the breastbone. Be sure to slice all the way down to the bone.
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Slice along the breastbone until the meat comes clean from the bone.
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Cut the fillet away from the connecting tissue and skin. This should completely remove the fillet from the bird.
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Repeat this procedure on the opposite side of the bird.
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Tips & Warnings
Some chefs prefer duck with its skin intact. If you'd like to try this, simply rub off the bird's feathers. Persistent feathers may be plucked in the usual manner. The duck's skin may break open as you work. If this happens, be especially careful around the breaks so large chunks of skin don't come off.
Freeze the breast fillets by wrapping them in butcher paper closed securely with freezer tape. Then tuck them in sealable freezer bags. They keep for up to a year.
Fresh duck breasts should be refrigerated in sealable sandwich bags and cooked and consumed within two days.
To avoid accidentally cutting yourself, use a sharp knife and good caution.
Although you've covered your work surface well, be sure to clean it with bleach after cleaning your duck. Clean your knife and game shears with bleach too, and wash your hands well in soap and water. Wild game meat is more apt than domestic meat to spread bacteria like E. coli.
