Hi Scott, nice videos, thanks a lot. They have helped my transition to a retired hobby farmer. You are plucking birds as it is, but my grandma used to quickly put it to boiling water, before. I remember the smell.
Really appreciate that people like you got respect for the birds no wast because these days hunter only takes brest rest gone for wast hope hunter learn from this video thanks
Hey Scott, we always used to leave the legs on to have a sturdy grip while plucking :) Oh and we used to stick the whole bird into almost boiling water for 2-3 seconds (heated water makes the gland fat come off the feathers) and all the feathers get soaked with water > much easier handling.
the problem is the skin comes with and a lot of the fat with it. this way saves some of that which preserves the falvour a bit better in my opinion. there's a video here on yt where a guy shows you how to simply breast the bird by opening it's centerline, then step on it's head and tail and yank the breast out. no plucking necessary at all!
I'm fairly sure your overall aim is to demonstrate this Scott, but after watching this series on ducks, the one for rabbits and particularly relevant to me recently pheasant, you really do inspire confidence in getting stuck in. I came home with my first two "I those these!" pheasants a fortnight ago, fired up the Nexus 7, started your Pheasant prep video and prepped them along with you. Granted, one of them had caught the full pattern and looked like it had been hit by a hammer rather than some no. 6 shot, but despite that, my wife came into the kitchen, saw two prepped birds and very little gore sprayed all over the walls or me and said "Bloody hell - did you do that". The smugness in my reply was fuelled by your "it really is that easy" videos. Bravo. More on butchery would be my request. What kit is needed (blocks, knives, steels, whetstones, whatever), where all the various cuts are (especially those unpopular cuts like scrag end and the like). What to do with offal, other tricks of the trade, how to spot a poor piece of meat versus a work of art, how to correctly fillet a trout and so forth.
Why don't you boil water and then put the duck in it for several minutes. Take it out of the water and it will be easier to pluck the feathers. The duck itself will not be cooked since it is not boiled during the process.
Hi Scott. I really enjoy your videos; I've become a fan. I'm curious, I've never done this before, but I'd love to experience duck hunting and do the prep myself. I didn't see you removing any shot from the bird. How difficult is hat without damaging the meat. Do any of your videos demonstrate that step ?
like tony said - shot usually goes through. if there is a wounded area you want to make sure you cut that area out as it will taste too gamey (imo) and definitely if you gut shot the bird, make sure it's clean. good luck- season's almost here :-)
Have you ever cooked a Muscovy duck? They are very lean with really red meat, more like beef than foul. I have a source for them and would be interested in your opinion for preparation. Thx
How does the skin/fat taste on wild duck compare to farm raised? Someone told me the reason most hunters just flesh out the breasts is because the fat is foul on a lot of wild duck, I agree with you it seems like a waste to not utilize it...assuming it tastes good I suppose. great video by the way
Scott Rea ,great video,have just done my first 2 duck's remembered what you said about broken bones,male had both wing's and both legs broken,got the job done thanks,cray fish next
Very very good video - ive just had 2 x ducks shot for me and im about to follow the video. Not a clue how I will do but im going to have a go! My attempt will be after the wife goes to bed !!! Feathers over the kitchen - i will be in the dog house!!
I hate to see waste 50 % of an Animal after it's been killed! My Wife and her Family are Cree First Nation People and the most important thing they' have thought me is to use as much as you're able to from an Animal that gave it's Life to you and your family. Crees believe if you're waste much of the Animal ,then it's 'Spirit" can not return to Mother Earth and will be Wondring the Land, and could cause bad luck tyour family. I mean when you're only take the Breast you're waste both legs the wingettes! Also why waste the Liver Hearts Gizzards ,Lungs? Even if you're don't like it (Which I can't see why anyone wouldn't like) you can still give it to your Dogs and Kitties! The Crees look at their Pets as their Extended Family members, like our Sled Dog Teams! They are like our kids . We make to spend time with'em especially in summer whe there isn't no snow! I don't mean to give you a hard time it's just unfortunate that a Duck dies and 50% of it's meat goes to the Garbage. My Wife and Mother in law Sisters in law even use the Feathers ,creating Art work and use feathers for it like say 'Dreamcathers" Medicine bags or for Pastry brushes, etc!!!
Finally a video showing exactly what I wanted to see…
Fab instruction, thanks! A drake flew in front of my car this morning and I wasn't going to let him go to waste! My kitchen is full of feathers now!
this time every year i always find myself stumbling upon your wonderful videos!
Honestly you are the best. I love all your videos. Thank you for being there. Robbie.
Hi Scott, nice videos, thanks a lot. They have helped my transition to a retired hobby farmer.
You are plucking birds as it is, but my grandma used to quickly put it to boiling water, before. I remember the smell.
Really appreciate that people like you got respect for the birds no wast because these days hunter only takes brest rest gone for wast hope hunter learn from this video thanks
Did enjoy that. Very good thanks. just had brace of pheasant and brace of duck given. on with it now!
Your channel is great. Not much on this topic. Thx for valuable info.
Hey Scott, we always used to leave the legs on to have a sturdy grip while plucking :) Oh and we used to stick the whole bird into almost boiling water for 2-3 seconds (heated water makes the gland fat come off the feathers) and all the feathers get soaked with water > much easier handling.
this is the easiest and quickest way 2 handling the process
the problem is the skin comes with and a lot of the fat with it. this way saves some of that which preserves the falvour a bit better in my opinion.
there's a video here on yt where a guy shows you how to simply breast the bird by opening it's centerline, then step on it's head and tail and yank the breast out. no plucking necessary at all!
Great video scott thanks for making this video
I'm fairly sure your overall aim is to demonstrate this Scott, but after watching this series on ducks, the one for rabbits and particularly relevant to me recently pheasant, you really do inspire confidence in getting stuck in.
I came home with my first two "I those these!" pheasants a fortnight ago, fired up the Nexus 7, started your Pheasant prep video and prepped them along with you. Granted, one of them had caught the full pattern and looked like it had been hit by a hammer rather than some no. 6 shot, but despite that, my wife came into the kitchen, saw two prepped birds and very little gore sprayed all over the walls or me and said "Bloody hell - did you do that".
The smugness in my reply was fuelled by your "it really is that easy" videos.
Bravo.
More on butchery would be my request. What kit is needed (blocks, knives, steels, whetstones, whatever), where all the various cuts are (especially those unpopular cuts like scrag end and the like). What to do with offal, other tricks of the trade, how to spot a poor piece of meat versus a work of art, how to correctly fillet a trout and so forth.
i love all your videos mate great work you have heloed me so much
This is incredibly helpful, thanks :)
This is what youtube was made for.
awesome I'll do the same this weekend, thanks man!!!!
Your videos are great. I've watched a dozen and learned something every time. Here's hoping you get more recognition on this site!
Great, clear instructions. Many thanks for sharing.
Thanks Bro, got a few from a mate 2 days ago, made life easy
I’m going out duck hunting so fingers crossed I will come home with at least one, I love your videos by the way
Dennis how did you do
Scott, If you shoot multiple ducks a year, I recommend saving the little fillets that you gave to the dog, they are amazing fried,
Excellent video.
Why don't you boil water and then put the duck in it for several minutes. Take it out of the water and it will be easier to pluck the feathers. The duck itself will not be cooked since it is not boiled during the process.
great video, keep up the good work!!
Very helpful thank you!
Hi Scott. I really enjoy your videos; I've become a fan. I'm curious, I've never done this before, but I'd love to experience duck hunting and do the prep myself. I didn't see you removing any shot from the bird. How difficult is hat without damaging the meat. Do any of your videos demonstrate that step ?
+Gaston Deveaux Shot goes through bird. You won't need to worry about removing it.
like tony said - shot usually goes through. if there is a wounded area you want to make sure you cut that area out as it will taste too gamey (imo) and definitely if you gut shot the bird, make sure it's clean. good luck- season's almost here :-)
You should have the vacuum cleaner nozzle there when you're pealing the duck feather's.
When you cut the neck of did you cut the windpipe of at the same time?
how old does the duck have to be before plucking ?
You make plucking look easy.... omg.. so not easy!
Have you ever cooked a Muscovy duck? They are very lean with really red meat, more like beef than foul. I have a source for them and would be interested in your opinion for preparation. Thx
How does the skin/fat taste on wild duck compare to farm raised? Someone told me the reason most hunters just flesh out the breasts is because the fat is foul on a lot of wild duck, I agree with you it seems like a waste to not utilize it...assuming it tastes good I suppose. great video by the way
how do I get the wild strong game taste out?
Eat it
By not overcooking it for starters. Wild duck can go nasty if you overcook it- best served medium rare.
Let it hang for a few days before cleaning
Are you a professional cook of some degree?
Hi porky,no mate just a keen self taught amateur cook,but i am a trained master butcher and fishmonger thou,glad you liked the vid mate.cheers.Scott
Scott Rea ,great video,have just done my first 2 duck's remembered what you said about broken bones,male had both wing's and both legs broken,got the job done thanks,cray fish next
How long do you let them cool and dry out in the fridge? Will be butchering some pekin ducks we've raised, do you have to worry about rigor?
for humans rigor goes away after a time, presumably for other animals and birds - would that be part of the reason they're " hung" prior to use?
Put the duck in boild water for 1 min then it's comes of like a dove this is best way to remove even you can't rip the skin that much easy to clean
Hi Scott, how would you remove the bb's from the duck from the shotgun shells
usually they go through unless they hit bone.
How look can you freeze a duck for use cook latee
Clog that sink
Just picked up a road kill, plucked to your instructions & the oven is on. Curious how it will be without hanging.
Ducks have enough meat to fill 3 medium foodtubs when shredded. Theres more than just the breasts...
The simplest way to prepare a duck is to pour boiled water on it.
Very very good video - ive just had 2 x ducks shot for me and im about to follow the video. Not a clue how I will do but im going to have a go!
My attempt will be after the wife goes to bed !!! Feathers over the kitchen - i will be in the dog house!!
do you get a new tattoo for every duck?
No hot water bath?
What can the feathers be used for?
duvet, sleeping bags, pillows
and quills for writing - esp. if you're Harry :)
where is all the blood?
I think their is no blood is in the those two ducks
Do the ducks where you're from have a parasite called rice-breast?
not being funny BUT keep the feathers and make a duvet, quilt.
I’m not allowed to pluck birds in the house. My wife is the devil
Pluck her.
Your wife is the husband.
ok i thought there were gonna be angry vegans or people who care about animals arguing here
Shouldn't the guts be removed right away?
I hate to see waste 50 % of an Animal after it's been killed! My Wife and her Family are Cree First Nation People and the most important thing they' have thought me is to use as much as you're able to from an Animal that gave it's Life to you and your family. Crees believe if you're waste much of the Animal ,then it's 'Spirit" can not return to Mother Earth and will be Wondring the Land, and could cause bad luck tyour family. I mean when you're only take the Breast you're waste both legs the wingettes! Also why waste the Liver Hearts Gizzards ,Lungs? Even if you're don't like it (Which I can't see why anyone wouldn't like) you can still give it to your Dogs and Kitties! The Crees look at their Pets as their Extended Family members, like our Sled Dog Teams! They are like our kids . We make to spend time with'em especially in summer whe there isn't no snow! I don't mean to give you a hard time it's just unfortunate that a Duck dies and 50% of it's meat goes to the Garbage. My Wife and Mother in law Sisters in law even use the Feathers ,creating Art work and use feathers for it like say 'Dreamcathers" Medicine bags or for Pastry brushes, etc!!!
I completely agree with not wasting animal parts.. but the rest of your beliefs are ridiculous...
Maybe you and your Cree family can eat the feathers? Just a thought...
drk321 hahaha good one
Miguel Martinez
*too
Miguel Martinez hahaha, learn to spell numb-nuts. Also, what country are you in right now?
Animal Abuse!