The Bird Hitch

[jldsc]

hell yea..pot roast and like to throw in the gizzards and the heart too, me I like dem hearts make dat dark gravy...wooooowooo

[supercajun]

that thing wastes to much meat. on a big duck you throw just as much away just breastin it, and your throwing away the fat. fat = flavor

[Shawn Braquet]

Originally Posted by jldsc

hell yea..pot roast and like to throw in the gizzards and the heart too, me I like dem hearts make dat dark gravy...wooooowooo

i second that notion, some tealadees with skin, hearts and gizzards make one heck of a gravy

[bluewing]

Ducks on the pit wrapped in Bacon= 2 Natural Lights

Pot Roasting 4 teal with potatoes= 12 Natural Lights and a good meal

(Much rather the 2nd option)

[BMTAngler]

Originally Posted by Shawn Braquet

i second that notion, some tealadees with skin, hearts and gizzards make one heck of a gravy

x3

[specktator]

If u cant make a good gravy without the skin, then u cant cook! I would much rather be able to peel that tender breast meat off with my fork, then burning my fingers over and over trying to get the skin off before i can even get to the meat which will be tougher cause u left the skin on. Teal and wood ducks are the only ducks I will cook with in a gravy with the skin on them. But hey different strokes for different folks. I'll put my skinless duck gravy up against any of yalls gravy. None of you old timers have probably ever even tried it.

Gizzards! Thats for Democrats!

[Ray]

Why you peel the skin off? If you brown dat good, it tastes good.
If you cook a tough duck with the skin on, then you didn't cook it right.
I hate tough dry duck meat.

[specktator]

Originally Posted by Ray

Why you peel the skin off? If you brown dat good, it tastes good.
If you cook a tough duck with the skin on, then you didn't cook it right.
I hate tough dry duck meat.

I just skin the duck instead of plucking it, it's much easier and faster to me. I don't have anything against the skin. I just think with the skin on, you are looking at at least another 2 hours of cooking vs not having it on. IMO, it isn't that much better with the skin on to justify that much longer. Cause I'm like u Ray, nothing worse than serving up a big plate of ducks and gravy and the meat be like rubber.

[specktator]

But we are building a plucker this year so we will be cooking more ducks with the skin on them.

[Shawn Braquet]

when i cook my ducks, it's with good company and a many of cold ones, so time is not an issue for those moments are the ones i enjoy in life...almost as much as killing the ducks.

[Gottogo49]

I'm with Hebert an LaAngler, it seems like a lot of waste to me and the legs and hearts are the best parts. Teal and specklebellys are sooo good picked with the skin on. Had a teal for lunch today. Specklebelly tomorrow, I'm in the clean out the freezer mode. I do breast and de-leg a Smiley if one gets into my bag. The bird hitch guys must be the ones that I see at the cleaning station who take a thin slice off the top of a flounder and throw the rest away. To each his own, I just hate to waste something that taste so good that I have killed. Crabs and rats gotta eat something.