I first read about this technique in Prehistoric Cooking by Jacqui Wood. Archeologically, the clay shells from this cooking method have been found, sometimes with feathers embedded in them (apparently the clay can be used to pluck the fowl as you remove it after cooking). She theorizes that the clay shell might have also been the origin of pottery. Thank you for trying it out!
Yummy! I've seen pigeon done like this, no plucking or cleaning, mud applied directly to the feathers. When opened the feathers stuck to the mud and just came off leaving the bird clean. The insides were just scooped out, We also put rocks in the fire to help retain the heat. The outdoors are a great adventure for kids, nice to see you guys out there.
Hello Clay! The duck was probably more steamed than roasted. In the UK, many years ago, the Romoni (Gypsy) people, would cook Hedghogs that way. They would leave all of the spines on them and when taken out of the clay, the skin and spines would all come off.
In Boy Scouts many years ago we wrapped potatoes in clay and roasted them in a fire. An interesting side note: the scoutmaster’s name was Daniel Boone, not “the Daniel Boone but he was an excellent scout leader. I learned much from him!
father son moment the best part of the video, you look like a great father clay , well done mate , as a man (me) having to grow up with not a good father, you are giving your son on of the greatest gifts a man can have, wich is having a good father. he will grow to be a great man.
That was cool. I had a book on primitive living a long time ago and they did the same thing, but left the feathers on and the guts in, and baked it for a couple of hours. They opened the clay cover and peeled the skin off and ate the duck.
I have done this method decades ago with a chunk of pork, I don't remember wat exactly piece ist was, but I remember what it was one of the best pieces of meat I ever ate!
When I was just a sprite me and my friends always cooked bluegill up on the creek this way. A little hickory ash for seasoning was the perfect touch. Now days with all of the seasonings we use, that hickory ash probably wouldn't taste as good but when your palate isn't primed it really is enough
Stumbled over your chanel today. Appreciate your skills. So much fun watching (and I already learned something 😀)! Cheers from the deep woods of Germany
I think this is a great thing to know as a backup plan, but another, easier way to conserve nutrients, calories, etc, is to put it in pot of boiling water with a lid and make soup. Probably not as tasty as baking it, but you're not likely to care in a true survival situation when you're really hungry. In an emergency and/or survival situation, the name of the game is conserving energy and doing as little work as needed/necessary to survive. Granted, you do need to have a pot of some kind to do this, obviously.
Great recipe, one suggestion; before you break the clay allow the duck to rest in the clay..about 10-15 minutes... like a steak before you break the clay open.
-- I jist cain't imagine that you done forgot your Kitchen Magic Oven Mitts Timely Timber Timer Foulfine Chinaware and SilverSpoon-in-the-Mouth tableware But dat dhere fire starter is a Jim Dandy! *_NICE! Thank you, Clay Hayes!_* _P.S. Consider bringing crepes and plum sauce for your duck dinner next time around._
Have had and cooked a lot of clay baked things, from fish to duck. If you do this again just get yourself more bigger leaves to wrap the meat in, helps with the clay dust when cracking open the "pot".
I love duck. You can use a galvanized metal trash can with a drip pan in the bottom. Drill a holes In the top and fasten a wire and a chicken wire basket over the drip pan. Around the drip pan, put your hot coals, put the duck in the basket, and lower it over the drip pan. Shutting the lid.
You can also use the hole in the ground method you describe, my friend. A hole with a drip pan surrounded by hot coals. Thanks for letting me know that galvanized metal is toxic!
My grandfather would do this, only difference, he would do a wrap of foil to add one more layer of containment.. works like a charm. Love the content. Cheers🍻 rogue valley, Oregon.
Wondering if a wrap of corn husks would help hold in more of those juices? I was also wondering did the apples you added give any flavor to the duck? Thinking I may try this on my next back country camping in the Black Hills.
ive also seen a method for cooking fish wrap big palm leaves around your fish tying each end and cover with coals and sand or mud and wait 1-to 2hrs tastes amazing love the channel clay always interesting and very informative thanks for sharing
Did that once with a ruffed grouse along the Allegheny river in NW Pa. Everyone said I was going to waste it but everyone wanted to try it when it was done. One difference I left the feathers on.
Does the thickness of the clay ball matter? Could you come by with a much thinner clay ball or would it crack open while cooking? Love you videos as always, they're a great teaching tools!
I feel like I've seen something similar done on the Food Network, but the cook left the down layer on the bird and slapped the clay directly on top of the bird. When the clay was crack open and removed, the down and pin feathers were fused to the clay and came off cleanly. I've always wondered if that was a camera trick or if it would actually work. Maybe that could be an idea to revisit this type of cooking, sans foliage? There was also a cool trick with a salt-crusted fish, but that seems far more impractical than digging up a dirt cheap resource that's literally right under our feet😅
A superior, simpler, and cleaner cooking method involves excavating a well-dug cavity. Start by burning the wood; the more weathered it is, the higher the heat it produces. Once the wood has burned completely, place your duck or even a full deer on top of the fire. Elevate the duck/deer using a few rocks or sticks positioned from one edge to the other. Seal the cavity opening tightly and let it cook for a minimum of 2 hours. Thanks
Simple and great recipe. I do the same every time I'm camping. The meat won't get dry or burned no matter how long you keep it in the fire, depending on the thickness of the clay you'll only ever get up to 140-160°C inside and 120°C is enough to cook a whole chicken through. Two words of advice from a chef girlfriend - 1st, replace salt with half the amount of MSG; 2nd, you can apparently sear the skin on fire or hot stone after cooking. I can attest to the 1st one, I did my research. Didn't try the 2nd one yet. (MSG is just a 3x healthier salt that isn't salty, all the unhealthy rep it has is a myth busted long time ago)
Except, don't ever use MSG. That claim about healthy MSG is bunk. People literally have heart palpitations and blood preasure issues from it. Why do you think people are not buying products with MSG. Because it's healthy?
@@krisvqThere's literally no evidence of people having any issues with MSG other than mild headache if they consume it raw without any other food in amount greater than 3g. It's a natural substance that exists in many products, including potatoes. All its bad rep was due to "Chinese restaurant syndrom" which was basically a racist hoax. As long as you use it instead of salt and not eat it by spoonfuls, you're good. And healthier due to 3x lower sodium content. Nowadays it's used in many medicinal diets. Quoting FDA: "FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS). Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions." And GRAS is the safest food grading FDA has.
I remember hearing somewhere that this was the favourite method for Gypsies when cooking hedge-hogs. (Not sure if you have hedge hogs in the US.) But they would leave the spikes on so that, when cooked. the spikes would come away along with the clay. Thanks Clay for telling us about... CLAY.
Ive cooked this way 4 years. I gut em & put small stone iside 4 even cookin then cover / 12inch ball clay. When done & cracked open the feathers come off! No pluckin! Works great4 fish 2! No scaleing!
I first read about this technique in Prehistoric Cooking by Jacqui Wood. Archeologically, the clay shells from this cooking method have been found, sometimes with feathers embedded in them (apparently the clay can be used to pluck the fowl as you remove it after cooking). She theorizes that the clay shell might have also been the origin of pottery.
Thank you for trying it out!
Awesome
Yummy! I've seen pigeon done like this, no plucking or cleaning, mud applied directly to the feathers. When opened the feathers stuck to the mud and just came off leaving the bird clean. The insides were just scooped out, We also put rocks in the fire to help retain the heat. The outdoors are a great adventure for kids, nice to see you guys out there.
You are my favorite youtuber of this genre, Clay.
I love your videos. Especially when you hunt with the bows you made youself.
Glad you like them!
1:51
All time fave primitive fire starter.
Hilarious.
Hello Clay! The duck was probably more steamed than roasted. In the UK, many years ago, the Romoni (Gypsy) people, would cook Hedghogs that way. They would leave all of the spines on them and when taken out of the clay, the skin and spines would all come off.
👏👏👏👏👏👍
When something is steamed, it is placed over water and the steam from the boiling water is what cooks the food.
In Boy Scouts many years ago we wrapped potatoes in clay and roasted them in a fire. An interesting side note: the scoutmaster’s name was Daniel Boone, not “the Daniel Boone but he was an excellent scout leader. I learned much from him!
father son moment the best part of the video, you look like a great father clay , well done mate , as a man (me) having to grow up with not a good father, you are giving your son on of the greatest gifts a man can have, wich is having a good father. he will grow to be a great man.
We used to do turkeys in a can in a pit...But first time I have seen it done with clay. Excellent Vid. Thanks.
Thanks for watching
That was cool. I had a book on primitive living a long time ago and they did the same thing, but left the feathers on and the guts in, and baked it for a couple of hours. They opened the clay cover and peeled the skin off and ate the duck.
You two are having way too much fun!
Yum! Wish I had a good source of clay near me so I could try it. Thanks for showing a new cooking technique.
I have done this method decades ago with a chunk of pork, I don't remember wat exactly piece ist was, but I remember what it was one of the best pieces of meat I ever ate!
Good to see a kid experiencing that
When I was just a sprite me and my friends always cooked bluegill up on the creek this way. A little hickory ash for seasoning was the perfect touch. Now days with all of the seasonings we use, that hickory ash probably wouldn't taste as good but when your palate isn't primed it really is enough
I liked watching Clay baking using clay baking
Immediately reminded me of the Römertopf clay pot my mom had years ago. Basically, a reusable clay roaster.
Adamım sen bir harikasın 😉
the clay on the bottom, should be damp. As the duck is cooking, the juices run down. Looks tasty ! Thanks.
thanks clay. now im hungry.
Thank you Hayes Fam.
Fair play that duck looked tender and juicy had a good colour to it great video and intructions
nice chewy CLAY GREAT FOR TEETH TO CRUNCH ON
Stumbled over your chanel today. Appreciate your skills. So much fun watching (and I already learned something 😀)! Cheers from the deep woods of Germany
What a wholesome video ❤
Dude I would love to come to Idaho and hang out and learn from you,I love your videos you are the real deal my friend.
Outstanding, Duck is my favorite game meat. I WILL try this next hunt! Primitive man has done this forever, why not me???
This makes sense, I will definitely try this.
That was great Clay...thanks so much
Glad you enjoyed it
great stuff man good to see others showing people how its done
Are you working on any more books? I absolutely loved the one you did after Alone. Thanks Clay!
Appreciate you Clay!!
That certainly looks very tasty!
I can't wait for partridge season to open back up where I live. Definitely going to try this.
Next time i want to see Hayes baking
I think this is a great thing to know as a backup plan, but another, easier way to conserve nutrients, calories, etc, is to put it in pot of boiling water with a lid and make soup. Probably not as tasty as baking it, but you're not likely to care in a true survival situation when you're really hungry.
In an emergency and/or survival situation, the name of the game is conserving energy and doing as little work as needed/necessary to survive.
Granted, you do need to have a pot of some kind to do this, obviously.
Totally impressed!!!
Great job…
You can do the same with fish???
Thanks for sharing this brother, good to know in a certain situation
You bet
Great recipe, one suggestion; before you break the clay allow the duck to rest in the clay..about 10-15 minutes... like a steak before you break the clay open.
Love it! Great method and video, Clay. Thanks for sharing.
-- I jist cain't imagine that you done forgot your Kitchen Magic Oven Mitts
Timely Timber Timer
Foulfine Chinaware
and SilverSpoon-in-the-Mouth tableware
But dat dhere fire starter is a Jim Dandy!
*_NICE! Thank you, Clay Hayes!_*
_P.S. Consider bringing crepes and plum sauce for your duck dinner next time around._
Have had and cooked a lot of clay baked things, from fish to duck. If you do this again just get yourself more bigger leaves to wrap the meat in, helps with the clay dust when cracking open the "pot".
Love this!!! My father taught me something very similar to this when I was a young boy and we went hunting🙏🙏🙏 ty Clay great video once again
Glad you enjoyed it
I love duck. You can use a galvanized metal trash can with a drip pan in the bottom. Drill a holes In the top and fasten a wire and a chicken wire basket over the drip pan. Around the drip pan, put your hot coals, put the duck in the basket, and lower it over the drip pan. Shutting the lid.
Galvanized metal is toxic when heated. Not recommended.
You can also use the hole in the ground method you describe, my friend. A hole with a drip pan surrounded by hot coals. Thanks for letting me know that galvanized metal is toxic!
Great video, I appreciate your time and effort making these videos.. Thanks...
I have had rockchuck cooked that way on Indian tacos on the Fort Hall Res, great!
Sounds good
The PPT. Primitive Propane Torch. Love it!
My grandfather would do this, only difference, he would do a wrap of foil to add one more layer of containment.. works like a charm. Love the content. Cheers🍻 rogue valley, Oregon.
Wondering if a wrap of corn husks would help hold in more of those juices? I was also wondering did the apples you added give any flavor to the duck? Thinking I may try this on my next back country camping in the Black Hills.
ive also seen a method for cooking fish wrap big palm leaves around your fish tying each end and cover with coals and sand or mud and wait 1-to 2hrs tastes amazing love the channel clay always interesting and very informative thanks for sharing
Yep, I’ve done that in banana leaves
wow never tried that 1 on the bucket list@@clayhayeshunter
you did really well there. great job!
Thank ya
I cooked a catfish like that. Worked great.
Not a duck eating person but I like how you cook it.
Cedar is adorable
Cooking with Clay with Clay
Firestarter after my own heart!
The little boy was cute.
Thank you..awesum info!!
Amazing
I did this as a kid. Anything you can eat can be cooked this way.
Good job
That's cool thank you brother. I'm going to try something in red clay. That's really cool.
Mud duck 👌🏼 …no Clay cooking jokes either. That’s my next chook cook method
Right on
Well done Clay!!
Wouldn't have ever thought to do that. Was also wondering if you ever done that before.
Here in the UK this was a go style of cooking in the past out in the sticks as we call it.
Thats amazing Clay....i have tl try this out one day....thanks for sharing
Description gave me chuckle! (Makes me think salt is hard to come by too in the wild haha) Fun video!
Looked fantastic thanks for sharing.
Did that once with a ruffed grouse along the Allegheny river in NW Pa. Everyone said I was going to waste it but everyone wanted to try it when it was done. One difference I left the feathers on.
Good technique 😉, a bit raw for my taste. Will definitely give a try in the field :)
Have fun!
This cooking is a complicated process a speciality, but u make it simple👌👍
Thanks a lot 😊
I hope Rogan hits you up one day to come on.
Does the thickness of the clay ball matter? Could you come by with a much thinner clay ball or would it crack open while cooking? Love you videos as always, they're a great teaching tools!
I feel like I've seen something similar done on the Food Network, but the cook left the down layer on the bird and slapped the clay directly on top of the bird. When the clay was crack open and removed, the down and pin feathers were fused to the clay and came off cleanly.
I've always wondered if that was a camera trick or if it would actually work. Maybe that could be an idea to revisit this type of cooking, sans foliage?
There was also a cool trick with a salt-crusted fish, but that seems far more impractical than digging up a dirt cheap resource that's literally right under our feet😅
I'm excited to try this
Ever video features Primitive Clay!
Reminds me of a salt roast! Very cool.
That was wery enjoyable to watch 😊
Here in the Sahara desert in Algeria there is a way of cooking bread on top of the sand
A superior, simpler, and cleaner cooking method involves excavating a well-dug cavity. Start by burning the wood; the more weathered it is, the higher the heat it produces. Once the wood has burned completely, place your duck or even a full deer on top of the fire. Elevate the duck/deer using a few rocks or sticks positioned from one edge to the other. Seal the cavity opening tightly and let it cook for a minimum of 2 hours. Thanks
I'll give that a shot. sounds interesting.
I admire your skills thanks for sharing
Thank you! Cheers!
Thanks!
Thank ya
Simple and great recipe. I do the same every time I'm camping. The meat won't get dry or burned no matter how long you keep it in the fire, depending on the thickness of the clay you'll only ever get up to 140-160°C inside and 120°C is enough to cook a whole chicken through. Two words of advice from a chef girlfriend - 1st, replace salt with half the amount of MSG; 2nd, you can apparently sear the skin on fire or hot stone after cooking. I can attest to the 1st one, I did my research. Didn't try the 2nd one yet. (MSG is just a 3x healthier salt that isn't salty, all the unhealthy rep it has is a myth busted long time ago)
The skin searing is a great tip, I’ll try that
@@clayhayeshunterClay baked duck is now your signature dish 🤣👍🇬🇧
Except, don't ever use MSG. That claim about healthy MSG is bunk. People literally have heart palpitations and blood preasure issues from it. Why do you think people are not buying products with MSG. Because it's healthy?
I disagree with your assessment of MSG. It is not healthy.
@@krisvqThere's literally no evidence of people having any issues with MSG other than mild headache if they consume it raw without any other food in amount greater than 3g. It's a natural substance that exists in many products, including potatoes. All its bad rep was due to "Chinese restaurant syndrom" which was basically a racist hoax. As long as you use it instead of salt and not eat it by spoonfuls, you're good. And healthier due to 3x lower sodium content. Nowadays it's used in many medicinal diets.
Quoting FDA: "FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS). Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions."
And GRAS is the safest food grading FDA has.
Good stuff as always!!!! That looks tasty!!
So good
Clay was just super disappointed at not having clay, nearby, on Alone.
I think I will have to try that sometime.
For when you don’t have a pot, but you do have a map gas torch.
We used to do this alot in ireland, especialy for pidgeons and trout, didnt even pluck the pidgeon, it all pealed away when you opened it.
I remember hearing somewhere that this was the favourite method for Gypsies when cooking hedge-hogs. (Not sure if you have hedge hogs in the US.) But they would leave the spikes on so that, when cooked. the spikes would come away along with the clay.
Thanks Clay for telling us about... CLAY.
We don’t have hedgehogs but I could find something to substitute!
Great vid!!! 😎 👍
Awesome I can't wait to try this
watching you're videos always makes me want to get off my ass and actually go do something, lol. You guys are certainly living the good life
Very Nice technique
Nice dog
In the future I can see your son being on Alone just like you and win it.
Ive done this with Fish. It works great for that. Love the videos .
Good stuff
'Hayes' Kitchen'...kinda like Hell's Kitchen but the Chef only uses primitive techniques...except for the fire torch...😜 👍👍
That did look perfectly cooked! Iove my First Lite stuff, but where did you get that wool shirt? Looks thick! And warm.
I’m trying a lasagna tonight! No kidding, this is a “pretty cool “ video.
Ive cooked this way 4 years. I gut em & put small stone iside 4 even cookin then cover / 12inch ball clay. When done & cracked open the feathers come off! No pluckin! Works great4 fish 2! No scaleing!