Aging Ducks Before Cooking

Carl

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I've started aging any duck breast fillets that I intend to grill/broil. I highly recommend it.

I took the redheads I killed on Monday and filleted them out. Washed and cleaned them very well. Dried them off and then laid the fillets on a couple of paper towels placed in a 9x9 pyrex dish. Put the lid on & put them on the bottom shelf of the fridge.
They were I the fridge sealed up all week.
This morning (Saturday) before leaving for the days hunt, I put the fillets in a brine made of 2 cups water, 1 TBS brown sugar, 1 TBS coarse sea salt, a tsp of garlic powder and a tsp of black pepper (made the brine the night before and put it in the fridge).
When we got home I took them out of the brine, patted them dry, gave a good coat of pepper & garlic powder and grilled them in the George Foreman grill for 7 minutes.
Let them rest for 10 minutes.
As tasty and as tender as just about any steak I have ever had!
Give it a try.
 
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We have been doing this with Choice venison cuts before freezing them or cooking them. The difference is incredible.
 
Carl that brine is the way too do birds. I'll take a a brined broadbill over a mallard any day. Back in the market days I'm pretty sure they hung their birds for a while and transported them whole. Plenty of time to age.
 
I spent an eleven year interval while I was working for a multi-national Pharma. company, interacting with Infectious Disease specialists and Infection Control staff at hopsitals in the upper midwest. This was during the inception of the "Super Bug" era.

I ask you all to consider one very important point: The various aging techniques that involve hanging game with the entrails intact, or cooking game with intact entrails were all developed when Public Health agencies did not exist, in an era where multiple drug resistant pathogenic bacteria were unknown, because they did not exist broadly. Pathogenic variants of E. coli used to be very easy gram-negative bacteria to kill with antimicrobial therapies. This is not the case anymore. Listeria sp., Campylobacter sp., E.coli, Shigella sp., Salmonella sp. and Clostridium difficile all exhibit pathogenicity on a by-strain basis. Puncturing the G.I. tract of a game bird via passage of a shotshell pattern through the body, particularly a migratory game bird potentially exposed to a variety of polluted or semi-polluted habitats associated with urban areas throughout the continent, poses the potential for some very real infection elevation risk, particularly when that game is left to "inoculate" the muscle tissues via leaking G.I. content during the prep process.

Yes, brining game does kill some or most of the bacteria that gets on the muscle mass bundles, as well as tenderizing the meat. Yes, cooking thoroughly does kill pathogenic bacteria. I don't know your broad preference, but I prefer my game cooked to rare to medium rare. Consequently, I am obligated to practice stringent quality control in food prep and game meat preservation, prior preparation and consumption.

For those of you who still say I have "beans in my ears", simply read the chronology of events associated with Chipotle Mexican Grills' food supply chain and prep process woes. This is a company that has attempted to build their Brand around the broad theme of "We practice better (implied to be safer) food preparation control and food chain quality control standards than our competitors"...yet, they still have not been able to identify the source or sources causing illness in their cutomers. The most deeply troubling aspect of the the Chipotle story is that, since these events have occurred at multiple locations using various regional food ingredients supply networks, there may be multiple pathogen sources as well. This appears to be the case at least with the norovirus outbreak at the Chipotle location...an isolated incident.
 
I agree with you that we have a had a hand in the creation of super bugs, etc. but I also believe that eating wild game is safer than anything you can buy.

I barely cook duck. It just hits a hot pan to brown the exterior. I would eat raw duck than under cooked hamburger from a store.

I think that the city folk with their "sterile" environmental have a higher a risk of being effected. I believe that living outside and being exposed has given me a highly functional immune system. I would worry more of chain restaurants than anything in nature.

When my field work is done I sample drinking water. About the 1/2 the clients are restaurants where they are required by state health codes to be sampled quartley. So I see a lot of kitchens, only 2 out the hundreds I go to I would label as clean. 80% are absolutely disgusting. I stay home, spend less money and get better food.
 
Does the fact that my instant read thermometer said 165 when I took the off the grill make a difference? That's what good about aging & brining, even when cooked to that temp they are still tender and tasty.
 
I agree with you that we have a had a hand in the creation of super bugs, etc. but I also believe that eating wild game is safer than anything you can buy.

I barely cook duck. It just hits a hot pan to brown the exterior. I would eat raw duck than under cooked hamburger from a store.

I think that the city folk with their "sterile" environmental have a higher a risk of being effected. I believe that living outside and being exposed has given me a highly functional immune system. I would worry more of chain restaurants than anything in nature.

When my field work is done I sample drinking water. About the 1/2 the clients are restaurants where they are required by state health codes to be sampled quartley. So I see a lot of kitchens, only 2 out the hundreds I go to I would label as clean. 80% are absolutely disgusting. I stay home, spend less money and get better food.

This is a good expression of my thinking as well. I have not seen that the aggressive strains of these bacteria are being found in wild game and/or thriving in the environment. Even if they were found in isolated cases, I don't think I'd adapt a different set of practices for game care and food prep.
 
Does the fact that my instant read thermometer said 165 when I took the off the grill make a difference? That's what good about aging & brining, even when cooked to that temp they are still tender and tasty.

165 takes care of any concerns as I'm sure you know.
 
You gotta post that stuffed squid recipe!

It is actually crab and sausage stuffed, and i make it up as i go. usually there is Julia Child inspiration too. lol

clean the tubes and turn them inside out (helps to retain stuffing)
set aside in fridge

heat a pan with butter and some onion, salt/pepper, and cook till tender

a few crushed garlic cloves cook for a minute

add sausage (use chorizo, but hot Italian works too) cook till done

add a little pasta sauce to moisten mixture

gently add in crab (i use my little cousins as slave labor to pick the crabs and then feed them as payment later)

mixture should be moist but not liquid

then stuff the tubes, (pain in the ass), and use a tooth pick to hold them together.

use foil over a baking dish coat with a little ev oil. then place squids on pan.

heat up butter, 2 crushed garlic cloves and some pepper to coat the top of the squids with.

put in oven for 350 for about 1/2 hour to heat them through then broil on high until there is color on top of squids.

enjoy your goat balls1
 

165 takes care of any concerns as I'm sure you know.
[/QUOTE]


Unless we are dealing with some of that stuff that lives in the Yellowstone caldera springs, but I don't think I have much chance of exposure to those in coastal AL.
:)
 
Yes, most are currently associated with nosocomial infections, with the remainder tied to our domestic food supply chain. Your self-proclaimed "robust" immune system has no additional ability to protect you. When you become infected via a bacterial pathogen there are several biochemical pathways, some of them pathogen class specific, that induce failure of your immune system. Endotoxin shock is one of the most serious. Individuals who survive an endotoxin schock event walk away with major kidney damage.

Chris, I am a former fishery research biologist(10 years), followed by 25 years with a Pharma. Co, then 2 years as a Clinical Research Manager for an Ortho. group at our Regional Tertiary Care Center. I recently worked for three years as a consultant for a non-profit environmental monitoring/education?Public outreach organization. We worked on an issue the City of Marquette had with elevated fecal coliform bacterial levels that, per EPA established criteria, required Public swimming beach closures at three of the five beaches along the Lake Superior in 2012; one of them on a too frequent basis, from the City Commission's perspective. Beach closures are posted throughout the Great Lakes on a National website-very bad for tourism.

EPA established their geometric mean fecal coliform count standards from several sets of infection risk data on open inshore waters. There are no set of recognized standards for hydrated soils. When I pulled the physical data sheets and started to plot the various parameters recorded, including dead birds and human use associated trash density average from two fifty foot transects walked by the field techs. when they were obtaining the water samples three times a week, submitted for analysis by the City's water treatment facility personnel, no broad trends surfaced. This was a very warm Summer on the northern Great Lakes, a lot of very warm sunny days strung together. When I pulled the meteorlogic data and individual water sample count values-the techs. take triplicate water samples at three GPS located stations along each beach section- I finally found a pattern. EVERY time there was a major rain event, coupled with relatively calm inshore waters, South Beach fecal coliform counts would jump at at least one of the sample sites. Each instance where a beach closure was mandated was associated with a heavy rain, calm inshore waters, and two of the three sample sites along South Beach spiking. The Public beach section south of the mouth of the Dead River would also evidence a coliform count spike at one or two of the northern sampling sites. When these coliform count spikes resulted in beach closure at this site, there was always an alongshore current running north to south. After physically inspecting these beach sites at four intervals during a day of Pulbic use, nothing appeared different (the physical data sheets actually require estimates of user density at each of the water sample site locations). I finally decided to sit down with the lifeguard crews and interview them to compare their observations. I decided it would be a good idea to do this when they first came on-duty in the early morning, so I wouldn't impact their work responsibilities. Two things became immediately apparent during my initial conversations. Each of the beaches associated with frequent closures was covered with seagulls each morning. Once the birds were chased-off by the lifeguards and beach users, most of them would fly north to a flat "skinny water" roost site on the southern side of the mouth of the Dead River. This was confirmed to be a routine event by the lifeguard crews. I spent a couple of days following the cohort of gulls that flew west. I eventually determined that these birds were flying inland, not to eat earthworms in farm fields, but to "feed" at our regional landfill site!

Following some conversations with regional EPA officials, I eventually was referred to Dr. Rose's lab. at Michigan State University for assistance in working-up a sample scheme to verify my broad hypothesis. Dr. Rose chaired a symposium that EPA sponsored, where a standardized procedure was set-forth to sample hydrated soils to assess fecal coliform content and consequent Public Health risk levels associated with routine contact. Following this conversation, I drew-up a sampling scheme and submitted it for check-off by City Public Works folks, the City Commission, Parks and Rec. personnel, and Dr. Rose's group. Several days after my call to MSU, I received two coolers and all of my sampling paraphernalia. The Director of the Marquette Water Treatment plant and I happily scooped replicate aliquots of beach sand from several randomly chosen transect sites at three locations at all of the City Public beach sites, as well as a transect across the bird roost at the mouth of the Dead River.

The end result of the MSU lab. analysis documented that the moist bench of each sand beach section above the wave surge line had elevated infectious fecal coliform counts, associated with sea gull and resident giant canada goose droppings(roughly 150). These essentially incubated in the warm moist sands, to be washed into inshore waters during downpours. Michigan Department of Environmental Quality personnel were notified. Grant monies were applied for and received, following all appropriate MDEQ permit application approvals to remodel nearly all of South Beach to elevate broad section exposed to Public use to enable better drainage and "dry" the most bench sections out so they would not serve as incubators, further elevating fecal coliform densities in the beach sands.

During my follow-up conversation with Michigan Public Health officials and Dr. Rose and her group, they were all quite concerned about the growing potential for "super bug" transmission from seagull droppings for the cohort that use the Public landfill. Fecal coliform counts in soil samples taken from the transect at the mouth of the Dead River used by seagulls, ducks and geese, prompted several Public Health Officials to refer to this site as an open sanitary sewer. Lake Superior levels have risen flooding out this roost site and altering bird densities in this area.


"Ya' ain't gonna learn what ya' don't wanna know!" -Jerry Garcia
 
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Todd, as the famous statistician John Gill once stated, "Absence of evidence is NOT evidence of absence!"

I'd love to write more in response, but I'm busy shoring up my defenses against the Mars men attack that there is no evidence of.
 
Actually, suckling at the tenure tract tit would likely be more accurate and honest.

search plasmid mediated bacterial resistance...the main route of transmission of multiple anti-microbial resistance among pathogenic bacteria.

There is only one study that I am aware of that attempted to determine pathogen risk from consumption of wild game birds. It wasn't designed very well. From what I recall, they attempted to assess consumption risk from cooking several species of game birds with their entrails intact.

I hope you have and use a quality meat thermometer. Brining game meat would be my routine back-up treatment, particularly is you prefer it rare.
 
Todd, as the famous statistician John Gill once stated, "Absence of evidence is NOT evidence of absence!"

I'd love to write more in response, but I'm busy shoring up my defenses against the Mars men attack that there is no evidence of.


I snorted out loud...... Dog jumped when he heard me and knocked over a chair.

Thanks Tod!!
 
Actually, suckling at the tenure tract tit would likely be more accurate and honest.

search plasmid mediated bacterial resistance...the main route of transmission of multiple anti-microbial resistance among pathogenic bacteria.

There is only one study that I am aware of that attempted to determine pathogen risk from consumption of wild game birds. It wasn't designed very well. From what I recall, they attempted to assess consumption risk from cooking several species of game birds with their entrails intact.

I hope you have and use a quality meat thermometer. Brining game meat would be my routine back-up treatment, particularly is you prefer it rare.

If we are being accurate and honest about how I was spending my time today, I was building cabinet carcasses for some built ins. If there was a teat involved, I missed it - bummer.

As far as a thermometer, I have long been sold on the thermaworks thermapen and have praised it widely.
 
Carl - Getting back on topic, I'm very glad that you have enjoyed the quality of properly aged game. Having been raised on game, it's care from Shot to Pot and stringent guide lines. I have aged all game from doves to deer. In over forty + years of doing so, no problems so far, but I take great care in all steps. The only time I have ever had food poisoning, was from eating at supposedly very good restaurants. I do agree that cooking game of any kind, medium rare, or rare is asking for trouble.

For many years I delivered beer, for one or another of my uncles beer distributors. I recall each uncle telling me. "You will never eat at any (or very few) bars or eateries again after what you see". They were correct. I could write a book about the things that I saw.

We eat very little, to any store bought meat. My job is to provide for my family. I take that job and responsibility VERY seriously. As do many folks here. To those Hunters I lift my glass.

Salude!
 
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