Spatchcocking gamebirds is a great way to ensure a juicy, even-cooked bird. This method removes all the bones, so be sure to save those for a stock. If you’re looking for recipe inspiration, try out Danielle Prewett’s spatchcock pheasant, the spicy dry rub will translate great to duck meat.
Deboning ducks is a smart way to fit more meat in your cooler for travel. It's also easier and quicker than you might think. You're required to leave an identifying feature like the head or wings attached to the body for travelling across state lines, so make sure to keep that in mind before you begin. After first plucking your bird, clip off the wings and feet. Next, make an incision at the back of the neck and follow down along the backbone...
A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success. Working with a deboned duck also ensures even cooking. To see a detailed video on that process, click here. Need to upgrade your duck hunting gear? Check out our waterfowl essentials page here for deals on gear that'll help you limit out and fill your freezer.
