Hunts / Waterfowl / Duck

Duck Hunting

Classic waterfowl hunting tradition

Fall & winter migratory seasons
Steel shot required nationwide
Federal stamp in addition to license

Field Care

Proper field care ensures quality meat. Cool birds quickly and keep clean to maintain flavor. In warm weather, field dress promptly.

Field Care Steps

  1. Cool birds as quickly as possible (especially in warm temps)
  2. Keep birds dry and out of water in the boat
  3. Don't pile birds - allow air circulation
  4. In warm weather, consider field dressing to speed cooling
  5. Keep shaded and transport in cooler with ice

Processing Options

Most hunters breast out ducks for the easiest processing, but plucking yields whole birds for roasting.

Methods

  • Breasting: Fastest method, yields boneless breast fillets
  • Plucking: More work but allows roasting whole bird
  • Skinning: Quick, but removes fat layer important for moisture
  • Legs: Often discarded but excellent slow-cooked or in confit

Cooking Wild Duck

Wild duck is much leaner than domestic and has richer flavor. Most preparations benefit from quick, high-heat cooking or slow braising. Don't overcook!

Popular Methods

  • Pan-Seared Breast: Score skin, sear skin-side down, finish to medium-rare
  • Roasted Whole: Stuff cavity, roast at high heat, rest before carving
  • Grilled: Marinate breasts, grill hot and fast to medium-rare
  • Confit: Slow-cooked in fat, traditional French preparation
  • Ground: Mix with pork fat for sausages, burgers

Storage

Properly wrapped duck stores well frozen. Vacuum sealing prevents freezer burn and extends storage life significantly.

  • Refrigerator: 2-3 days maximum
  • Freezer (wrapped): 6-9 months
  • Freezer (vacuum sealed): 12+ months
  • Aging: 2-3 days refrigerated before freezing improves tenderness
  • Thawing: In refrigerator, never at room temperature

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