Aging Ducks; Anyone Try This?

RM Anderson

RM Anderson

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Great video. Strange, because while I have done this for years with venison, I have never given a thought to doing it with waterfowl or other birds. Next springs turkey will definitely be hung. RM
 
I've never aged whole birds but I have dry aged breast fillets in a covered container in the fridge for up to 5 days.
This, along with brining, definately improves tenderness and flavor.
 
I do it with most puddle ducks (as long as they’re not gut shot). Texture has never been my issue with sea ducks so they get dealt with immediately. Most of my hunting is on weekdays before work, so I generally hang them and then give them a few days before processing. I’ve got a fridge that I use to make charcuterie during most of the year, but come hunting season it’s always aging some ducks or deer. I’ve hung pheasant as well. Both work and turn out well. Though to be honest I’ve never been able to tell a drastic difference on the tenderness front.
 
I ALWAYS age ducks and geese and have for at least 25 years. Learned about it from Lou Tisch on this page. 30-35 years ago I switched my focus to hunting primarily divers. Aging has made a life changing difference in my enjoyment of ducks on my plate. More tender, better and mellow flavor.

Typically age ungutted birds on their backs for at least 4 days in the frig or garage if it's below 40 degrees. I encourage you to try it and see for yourself.
 
Pete McMiller said:
I ALWAYS age ducks and geese and have for at least 25 years. Learned about it from Lou Tisch on this page. 30-35 years ago I switched my focus to hunting primarily divers. Aging has made a life changing difference in my enjoyment of ducks on my plate. More tender, better and mellow flavor.

Typically age ungutted birds on their backs for at least 4 days in the frig or garage if it's below 40 degrees. I encourage you to try it and see for yourself.
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Pete,
I will most certainly try it. Thank you, RM
 
I age everything as well, I have done it both with whole birds and breasts. Typically I will rough pluck the breast and use a pair of game shears to cut the whole breastbone, with the meat and skin still attached, out of the carcass and will age them, along with the legs, on a wire rack in the fridge for about 14 days. The bone on one side and skin on the other keeps the meat from drying out, and comes off easily when you’re ready to eat them. It really does make a world of difference!
 
I've been aging all types of game for many years. As already stated gut shot no, that requires attention ASAP. I keep close tabs on the temp and the condition of the meat. The difference is remarkable between aged, and not aged. If you do not pay attention to what is going on during the process Don't do it. Good Food is 50% of Why I Hunt, and take responsibility for what we eat. Am I a Meat Hunter that abides by the laws? Yes, and I sleep good at night. Old School Ways are how I was taught and how I hunt. Waste is something that must be answered for either now or later...

my 2 cents
 
Have aged most of my birds for many years. Breast up in a fridge in my shop when temps are too warm outside. I think it improves the flavor. Still have memories from childhood of an old fellow we often hunted with then. He always had birds hanging on his back porch aging.
 
I have 7 birds in my fridge that I shot last Wednesday. Brought them home and threw them into the fridge ( belly up, belly down, sideways, or however they landed). Gonna clean them tonight or tomorrow. Gone up to 10 days and have never had a problem.
 
I age birds too. As long as the temperature is cool enough. When I was young I hunted with a Scotsmen and a South African and they aged ducks until the head separated. I've never done that - a stray shot in the gut can turn a bird green. If I'm going to pluck I hang for a day or to firm up the fat and dry off. I like to hang them plucked and gutted for several days if the conditions are right.

Maybe next season I will try hanging a few birds in the whole.


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I have been aging my birds for about 20 years now. Makes a big difference. If it's not cold out I have a mini fridge I will hang them in, otherwise I just hand them outside. usually for 3-5 days. Used to hang them for a week. I would clean the birds from the previous weekend when replacing them with the new ones.
 
On their backs in a fridge or cold garage 4-5 days. The meat is so relaxed when I breast them. I seldom pluck whole birds anymore. I may pluck just the breast and leave the skin on the breasts for grilling. If making rumaki I take the skin off.

I have a cousin who is getting ready to make some duck sushi later this week. The meat is cooked, so I am anxious to try that.

I used to pluck birds teal, wood ducks, mallards, and big geese. I love to eat deep fried duck or goose out of the turkey frier, but it is more work than grilling. You can put 10 teal in the frier at a time for 10 minutes. They are fantastic.
 
noweil Mike said:
I have a cousin who is getting ready to make some duck sushi later this week. The meat is cooked, so I am anxious to try that.
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Wow! Aging game birds is alot more common place than I ever would have thought. Concerning duck sushi, it sounds delicious. Just last week Heather made Pho soup. It may be my favorite duck recipe yet. I can't even imagine how good it would be with a duck properly aged! RM
 
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