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Post by Beaus_Dad on Feb 19, 2005 17:28:32 GMT -5
This type of bird cleaning is best used for ducks, snow geese, lessor Canada geese, and upland game. The process of breasting the bird and packaging takes about 3-4 minutes/bird. It’s a great way to do large numbers at a time. I learned this years back and have been using it ever since. Lay the bird on the ground breast up. Place one foot right above the breast to secure the neck, and secure the other foot on the hind end. The bird should be completely pinned down leaving the breast exposed. The next part is up to you. You can either pull away the skin first, or do it with the skin on like shown in the picture. I recommend pulling away the skin first to expose the bare breast. Stick 3 fingers in the body cavity from the bottom, and stick 3 fingers on your other hand underneath the top of the breast (through the neck). With your feet still pinning down the bird, rip up on the breast and pull it away from the rest of the bird. You should have just the whole breast with both wings attached. If you haven't taken the skin and feathers yet, you may do so now. Simply clip a wing, and rinse and it’s ready to be packaged for legal transport. You can cut off the legs with the remains of the body and discard the rest. I recommend writing the bird description and date on the bag for identity. I’ve found it to be the best cleaning method for small to medium sized birds. This is the type Dans usually brings home ;D
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Post by dans on Feb 19, 2005 18:51:53 GMT -5
So it begins
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Post by backwoodsbuddy on Feb 20, 2005 16:40:09 GMT -5
I prefer after i get home to fillet the meat off the breast and bag it..
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Post by Beaus_Dad on Feb 20, 2005 18:30:50 GMT -5
BB In your Mrs catering business do they serve Goose canape's.,wild goose pate' or pheasant under glass?
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Post by wildcanuck on Feb 21, 2005 12:48:38 GMT -5
very interesting post.... I usually just filet them out myself, but it would be great for when you go out west and need to keep the wings attached to your breasts for transport! WildCanuck
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Post by DuckSlammer on Feb 22, 2005 6:37:40 GMT -5
i pluck mine...and it takes me ALONG time...i was an hr on me first one..lol..but i got to love the roast so its worth it
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Post by dans on Feb 23, 2005 9:14:46 GMT -5
Ya know WildCanuck I was think that the other god post BD always thinking arn't ya
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Post by debowhunter on Mar 6, 2005 17:51:47 GMT -5
i either breast mine out or run them around the corner to a picking house.... after a cold day in a layout blind, 3.00 per bird is a bargain
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Post by Beaus_Dad on Mar 6, 2005 18:09:59 GMT -5
They charge C.$8 over on PEI and ya after a full day sometimes cleaning birds isnt on your to do list
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Post by honker on Mar 10, 2005 17:13:44 GMT -5
I know it works great on grouse but figured a duck would be too mucled up to work .Great advice .
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Post by honker on Mar 10, 2005 17:16:08 GMT -5
Is it better to skin or pluck a goose or duck for flavor or is it a matter of taste ?
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Post by Beaus_Dad on Mar 10, 2005 17:27:25 GMT -5
Its that and also time /physical constraints. Taking the time to pluck a goose can be challenge. Not to mention the mess. If you take the time to pluck by hand tell me how yer makin out on yer 4th or 5th bird
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Post by honker on Mar 10, 2005 17:44:07 GMT -5
I plucked my first goose when I was 16 and actually had 2 potato barrels full of feathers and down and still wasn't done . Slow roasted it and the darn dog wouldn't even eat it .For this reason I never shot anotherone until a couple of years ago but sent it home with another guy so I wouldn't have the mess . Question:That goose was a long necked bugger and over 5 feet long with a very long neck, the ones we have coming now are all short necked , where did the other species go to ??
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Post by Beaus_Dad on Mar 10, 2005 17:50:23 GMT -5
Maybe it was a swan/goose Hybrid. Seriously though there are a few different subspecies.
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Post by honker on Mar 10, 2005 18:02:08 GMT -5
I realize there are different types but these short geezers weren't here 30 years ago . They were all the long necks at that time .
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