Steelheader15
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king
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Reged: 08/10/05
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Loc: Montesano,Washington
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after u shoot ur ducks can uyou just eat them that night or do u have to let them sit in salt and water to get the blood out of the meat. someone told me that u had to do that so i was just wondering what you guys do
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fishdoc
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Thick Tail
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Reged: 01/30/02
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Loc: SWWA
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two favorite ways: Stick them on the rotisserie or in the crock pot...I don't soak them at all. But if your shootin salt water ducks...maybe...aix???
doc
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If we always do what we've always done, we'll always get what we've always gotten.
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Pinch_of_Snuff
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Chromer
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Breast 'em, and soak 'em in salt water over night. If it's cold, I actually hang them for a few days. I don't know anyone else that does it, but that's what my pop taught me, and he has no rhyme to his reason other than that's what he was taught. A little more tender, or just don't want to let the habit die. But soak 'em for sure.
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Take It Easy. If It's Too Easy, Take It Twice..
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JimW
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Duck freek
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Loc: port orchard WA
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Depends on whether or not you like the liver taste of salt ducks. If your getting them off of the salt, and don’t like the taste, try skinning them. By skinning them it will tone the duck down allot, But I don’t mind it. So I would try it both ways, shoot you two of the same type, and give it a try. I will brine my ducks in a brown sugar brine, smoke them for two pans, then bake them for an hour in stuffing and they are great.  Jim
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In memory of Floyd M. Wright; Nov 3 1925 - Oct 8 2007. you were the greatest, I love you Dad.
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Gooose
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Ancient Mod
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Loc: Area 12
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Depends on what you shoot. I usually avoid widgeon in the saltwater as they feed on green algae or sea lettuce and can develop a strong iodine aftertaste. Goldeneyes, Buffleheads and scoters feed on fish and shellfish.....I have heard of soaking there meat in milk to help remove the strong flavors. I do not normally shoot these birds but when I do I enjoy them unsoaked. Bluebills and Canvasbacks don't need treatment in my experience...they are superb irregardless of where they are taken.
Mallards, pintails and teal I clean within 24 hours...no soaking needed. I hunt duck because of their taste...it's wild duck.
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Independent Advocate For The Fish
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It's Gonna Be A Long Winter
There's lies, damned lies and then there are statistics......Mark Twain
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Mojo
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Smarter than you are...
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Loc: Bootsville, Idaho
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I usually soak them overnight if they are shot up pretty bad. I don't soak them if they aren't bloodshot. Kind of like my big game, I think the quicker they are processed and in the freezer or the oven, the better. It's an opinion and taste thing. Try several methods, then pick what you like best.
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Tight Lines,
Mojo
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Pinch_of_Snuff
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Chromer
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Are you talking about processed as in wrapped and ready to eat? Or hanging in the freezer?
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Take It Easy. If It's Too Easy, Take It Twice..
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Mojo
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Wrapped and frozen, not hung or hanging. Done the taste test several times, and game gets gamier as it hangs. I prefer milder meat. Yes I know bacteria tenderizes meat, but I prefer mine unrotted... 
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Tight Lines,
Mojo
TEAM MOOSE DROOL
TEAM SMOKIN' MERC
TEAM JACKSON BALDWIN
Alaksa Nitro Baits Pro Staff
"It's Gonna Be A Long Winter"
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Pinch_of_Snuff
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Chromer
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Interesting...I'm gonna do the test this winter, on birds, but none the less, complete the scientific test. Same species, same day, two different ways, and see what happens. I've now heard both ways, and it's making me dizzy. Will find out for myself.
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Take It Easy. If It's Too Easy, Take It Twice..
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Mojo
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Loc: Bootsville, Idaho
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That is exactly what I did. Once I shot two mallard drakes coming out of the same corn field. Big northern greenheads. Hung one for a few days, and cleaned/froze the other immediately. 4 days later I cooked both, and I liked the immediately cleaned on way better.
I also did the same thing on a Fork-horn mulie I shot. I hung one quarter, and that quarter was way gamier then the rest.
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Tight Lines,
Mojo
TEAM MOOSE DROOL
TEAM SMOKIN' MERC
TEAM JACKSON BALDWIN
Alaksa Nitro Baits Pro Staff
"It's Gonna Be A Long Winter"
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