Have a donated mallard ! Now What

[jjtroutbum]

Well I didn't ask for it, don't know where it came from but apparently its gonna be mine so anyone know about, or a sight, a video,maybe a good possibly book, with directions to cleaning/preparing/skinning birds for whole storage. I'm assuming some kinda borax method but really don't have a good idea of whats involved.

I have of course cut plenty of upland birds up in the past for the table, and have used them rather well so far but the idea of a whole pheasant or duck "pelt" if that is the right word for it... seems appealing...

I don't think that this makes me any more strange than I really my be so.

Sorry if your all PETA about such things. So flame If you must but warning, I'm one hungry carnivore so your posts will be read then promptly disregarded..

Thanks in advance,

JJ

[jdmidwest]

Well, first for the legal part now that you have posted the first part on the world wide web for all to see. The mallard is a federal bird, the person who gave it to you should have also included his name, address, conservation id number, and date of kill. This will allow you to legally possess this bird if someone comes knocking on you door. Feathers purchased from commercial buyers do not need this, only whole birds and mounts privately killed.

That said, if you are going to eat it, hopefully the entrails have been removed before freezing. Gut bacteria tends to get funky before the bird freezes completely. If it is frozen, it will need to thaw. If you are going to eat it, it is best to pluck the bird, leaving the fat and skin on it to help keep moist while roasting. If you are going to eat other ways, just skin it, its quicker. The barred feathers on the flanks under the wings are the most used feathers, the wings and tail feathers are important too. Don't forget the CDC feathers by the oil glands on top in front of the tail.

http://www.hidetanning.net/DuckTaxidermy.html

[Andrew Schaefer]

Well, I've never skinned out a duck pelt, but Ive done a few partridge and pheasants. first, you'll need a good sharp knife and a set of wire cutters. Make a cut from the throat down to the butt, peal the skin away from the breast like you're going to fillet the bird. The make a cut from the but down each of the legs and around the thighs. Pull the skin off each of the legs, then you should be able to free up the tail with the help of the knife,. At this point you should be able to work the skin off the back up to the wings. Pull the skin up off the lower muscular part of the wing, then cut the bone with to wire cutters. Now you should be able to pull the rest of the skin on the neck and maybe the head off. The head can be hard to do but its doable if you use a knife to help it along.

I know this whole process is clear as mud without pictures but, basically you skin the thing like you would any other critter. Its easiest to do this with a bird thats fresh and still warm because the skin will come off the meat easier. Ducks are much harder to skin than pheasant and partridge and you'll probably have to use the knife to help it along alot.

As far as preservation goes, I use salt, it isn't the greatest deal though, its kinda messy and you can never get all the salt of the hide after its done curing.