Had family over last night for duck, best they ever had they said. 2 mallards, 4 pintails, aged 7 to 10 days, cubed (6 per breast, 12 per duck), I did not brine but I did soak all day in tap water and cleaned very well, season fresh cracked pepper, lawary's garlic salt (lite on that), "chopped onions" spice..





I like this bacon...



Kabob, just hard to beat...



I put 4 on first, so these will be more done..



Then the rest.., got it timed where they come out just right..





More tease pix...

Looks tasty

Now that looks good

Scrumptious looking for sure!

Yum

Did you let it age dry in the fridge for 7 days?

Yeah, I keep a log when I shoot them, just lay them on thier back in the fridge over news paper, watch temp good... Each level is a day hunting in order, helps me keep track...

Thats awesome ^

Dang. One of the best threads ever. I'm going to try those right there.

I had duck breast marinated in a cajun marinate and floured and deep fried....it was awesome. They cooked the gizzards too and they were off the scales good. Never had those before.....I definately have to try this recipe too.

Chef Gee at it again. Very nice.

I didn't realize you aged them whole like that. I thought for sure they were cleaned before being placed in the fridge. The foul flavor from the guts doesn't creep into the breast meat? Is that the purpose of putting them on their backs? Very nice looking kabobs!

-Tom

Yes. Gravity will not allow it. If anything, breast blood will seep out into the guts. The key is to keep the temperature 36 or lower so there is no spoilage. Can’t go too low or bird will freeze, 34 to 36 is ideal. My challenge is that different parts of the fridge are different temps, even the same shelf, I can have birds side by side and one freezes and one doesn't. So I try to move them around every day or 2, give'm a little TLC . Below is a link to a great article about aging ducks I key off of, waterfowlers been aging ducks whole for years many up north just hang them in their garage. Some say when the body seperates from the head, then it is done, that might be an old wise tale I don't know..

Hang'em High

I tell you guys what, kabob left overs are as good, if not better, than eating them strait off the grill. I just take coffee to the blind, but if you want to take something good for the blind, this would be it... Just roll them in plastic wrap and into the fridge 12 hrs or longer...



There is really 3 ways to eat this stuff, strait off the grill, or cold like this after it has spent at least 12 hr in the fridge, 24 hrs or more is better. The worse way to eat it is letting it set 5 minutes or longer after taking it off the grill, it is just more rubbery if you do that, and does not taste as good eaither. But for some reason, when it sits in the fridge like this, much better texture, like it cures or something, and the bacon, jalapeno, and duck flavors blend together more. Here is one taken out, had this for breakfast yesterday, you can see it is still rare, oh man I'm tell you dang good!! I got another one in the fridge, I'm letting it cure more!!!

Thanks for the reply, Guy. That looks like a good article that I'll have to read thoroughly.

darn, that looks awesome!

awesome thanks

Dang that looks good...

I'm doing these tomorrow.
Did you use any marinade on these are just the pepper, garlic sales, and chopped onion?

Nope, none. I'll take a paper towel and swirl around in the meat to draw out the water good, make take a few times (plenty of moisture in there no need to add more), then I season, stir with a spoon, nice to refrigerate after seasoning, but don’t have too....