Plate ‘em up

View attachment 285182 A limit of wood ducks. These were a dry aging experiment starting at 2 day dry age, then 3 and 4 day. 4 day is more tender which makes sense. Flavor profile is equally as good between the 2 day and 4 day. I know there are still variables in this experiment that can't be undone i.e.. cooking variations, and individual bird variations. But the 4 day bird is noticeably more tender even being slightly more cooked than the 2 day bird. Food for thought FWIW.
I'll go 6 or 7 days in the garage with whole birds if the temps are OK, say 40-50 F in the garage.
Now you made me look forward to October even more than before.
 
Thank you ma’am. It could be improved with some homemade elderberry wine 😉.
Wish I had some homemade elderberry wine. My plate would still not be as nice, but I'd like to try it. :)
I just so happen to have them in the freezer. Just too busy/lazy to get it started. Maybe when the field season is over… but it won’t be ready to imbibe until next season then 🤷🏻‍♀️
 
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