Many hunters love to shoot ducks but aren't sure of the best way to clean and prepare the meat. Wild duck does take special care in cleaning and cooking to make the game meat palatable. Although some hunters like to use up virtually every part of the bird, most find only the breast palatable. Remember, too, that ducks cleaned promptly taste far better than those allowed to sit before preparation.
Instructions
1. Cover a study work surface (like a table) with a large plastic bag and several layers of newspaper. Work over these layers to prevent meat juices from leaking onto the table's surface.
2. Cut off the wings as close to the wing joint as you can, using game shears (available at hunting supply stores).
3. Pluck feathers off the duck's breast, beginning at the top, near the neck.
4. Place a small cut into the skin immediately over the breastbone, using a sharp filleting knife.
5. Hold the breast skin firmly in one hand and pull it back and down. This will expose the breast meat.
6. Slice down the breast from the wing joint to the breastbone. Be sure to slice all the way down to the bone.
7. Slice along the breastbone until the meat comes clean from the bone.
8. Cut the fillet away from the connecting tissue and skin. This should completely remove the fillet from the bird.
9. Repeat this procedure on the opposite side of the bird.
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