Ducks for Dayz!! My first crack at Australian game birds

[@Built4Hills]

Grandad taught me to boil a bucket of water up and dunk em in for about 20-30 seconds it opens there pours up and the feathers come out Easier and lot less fluff to burn of

[@forty5degrees]

That was how I was taught as well. That is an excellent way of doing it as well.

[@jessepitt]

That’s how I do chickens.

[@Gee-Wizz]

Great to see you doing your bit to help the land managers, it is so important to manage populations in regen agg. Great work.

[@bw3960]

Really enjoy all of your videos- honest and down to earth. I had my first duck last weekend and was blown away by how good the breast was just with some salt and pepper and pan fried in butter. Great to watch your journey into hunting. Thanks for sharing.

[@peterkaparis8911]

Well done. From shooting to cleaning to cooking great stuff.

[@Aykosss]

Love all your vids mate. With the duck, maybe rub in oil and salt and put in the oven covered in foil for twenty and then remove foil and blast on 220C for 5-10. Also, if you stuff a plum or any fruit, lemons etc inside it’ll add/hold some moisture in the bird. Cheers 🤙

[@zmonsterk]

Great vid Profty. Love the way you go through the whole process and looked mouth watering. I’d say that for your first foray in duck hunt and process that was a resounding success.

[@PaulBrown1963]

Good effort mate. They can be tricky to cook. My tip for an easy way to get crispy roast duck is to simply rub loads of salt and pepper into the skin and put them on a spit under the bbq hood. The rotissery seems to crisp them up better than the oven. Also try pan roasting the breast (skin on). You have probably found out by now, but teal and blackies tend to have more fatty skin than woodies. Keep on duckin!

[@chrisjohnson38]

Just skin them, quarter them, mix up some French onion soup and a tin of apricots throw it all in a crop pot lid on and slow bake for a few hours, yum. Or just take the breast and quick fry in a hot pan in butter garlic salt and pepper, it's hard to find a better feed.

[@brentonovens9022]

Pineapple juice

[@forty5degrees]

Excellent video. I might add that I always pluck em in the field, cut off extremities, bring it home singe the rest of the downs over the gas fire, scrape off the singed downs with the edge of a knife. Once all cleaned and clear, then I gut them. The reason I do it that way is that the carcass get plump and a little stiff and it's easier to work on. Especially with the edge of the knife. But the way you did still works.

[@jackkemp6077]

Can you do a video on your Ute/camping setup

[@stephenravenscroft3636]

That would be great

[@riversborg6715]

Legend profty thanks for supporting us duck hunters 🤙🏻🤙🏻 good stuff

[@Kearnesy]

Really love how u gave a full explanation at the start

[@erikisenbert3033]

Last duck I cooked, I removed the breasts, seasoned with salt and pan seared them skin side down for about 2 minutes, the sliced them into 1cm thick strips, then rolled the strips up in British style bacon with cream cheese and jalapeños, baked them for 10 minutes.... freaken delicious!!!!

[@huntingarete9214]

Great video and so informative Profty. Well done. And jeez the fire came close to home. Glad to see you came away unscathed. Keep up the great work and speak soon.

[@idratherbeoutdoors715]

Good to see you back pal I love your vids because you are so excited with the hunt doesn’t matter if it’s a grey teal or a sambar buck. Keep the content coming mate 👍

[@Bushpigoutdoors69]

You've done well mate for your first quack! Sorry I couldn't resist!

[@I-HUNT]

Good to see you back in action bro. Exciting new venture. 👍

[@alberttresslevic914]

Nice one. One of favourites for wild duck is Thai Red Curry. Make sure you take the time to make the curry paste fresh and from scratch and serve it with coconut rice. Doing the legs confit with fresh a baguette and bottle of Pinot is a close second.

[@ronprince1478]

The heart liver and kidneys fried up in butter and served on toast is a real treat.

[@rockranger3037]

Cheap wine in a coffee mug. I like your style mate, nice.

[@nickblackwell3684]

Good to see you back into it with that shine in your eyes love the videos profty. Peace.

[@andyd4137]

Mate, was great chancing upon you out at this Farm in NSW the other day, have had a chat with the owners since and found out about your channel and am loving your videos. You've inspired me to get into some duck hunting, and going out with HT in the State Forests for some Deer. Hope to see you out there again.

[@AussieBushHarvest]

Andy Day great hearing from ya mate, glad we crossed paths and very glad your keen!

[@andrew8683]

Keep up the good work profty . I had my first samba hunt on the weekend after watching your videos over the last couple years . I appreciate all the tips 👍

[@forty5degrees]

I really enjoyed it. Thanks for sharing.

[@1Cushie]

Love your vids Profty, always great for a watch. Awesome to see you branching out & some great info - been really keen to get into some waterfowl myself and add some variety to the table. Keep them coming mate!

[@bigdogg7447]

The Black ducks and Teal are great eating but I find the best way to cook a Wood duck is to place it in a pot with a large rock and boil. Wait until the rock softens and eat that and throw the Wood duck away lol.

[@martindekorte6732]

Hey mate, love the channel and share your enthusiasm and passion for all things hunting and free range meat. Cant give you any advise on duck hunting as I havent gotten in to that yet myself but as a chef with over 35 years experience having worked with wild game in Europe and in Ozz I can share some cooking tips for duck and other game . From what I have seen so far your cooking principles ar spot on so well done mate, crispy skin on wild duck is hard to achieve even for the pros but there are some tricks that could help. Take the duck out of the fridge and let some of the chill come of it ( room temp) and than season,10 to 15 minutes before cooking your whole duck use a small air compressor and place the nozzle in between the flesh and the skin and let the air separate the skin from the flesh ( dont blow it apart ) have your oven pre heated at 220 degrees, place the duck on a roasting rack and than on a tray check after 10 minutes if the skin is starting to get that golden brown colour if so turn the oven down to 160 . To check if the breasts are ready press on to them with you finger ( no bounce like pressing your cheek = rare, slight bounce like pressing on the meaty part of your chin = medium rare . Better results are often achieved with just the breast skin side down in a hot pan and as soon as the skin starts to get that nice caramelised colour turn it to low until the skin is crispy that turn the heat up to high and flip to the meat side , just sear and take out to rest skin side up and rest for 5 minutes. As you would have noticed when roasting that whole duck the legs would have still been nearly raw, best to confit them but that will take to long to write up now but happy to assist further if you are interested.

[@AussieBushHarvest]

Martin de Korte that’s really helpful advice mate, cheers heaps. Great to hear that trick about the straw and the skin, ill definately give that a try

[@Whatsinthebox89]

Glad to see you back Great videos you get me frothing to go hunting

[@andrewb4824]

Thanks for the quality video pal. I enjoy all kinds of hunting but have struggled with duck hunting for the simple reason that I understand ducks mate for life. Once their partner dies they never look at pairing up again. Kind of sad.

[@j_rosenberg]

Love your vids mate! I will just point out that wood ducks are actually ducks and not geese. Yes they have goose-like features but are in the subfamily of dabbling ducks. Appreciate the content and I’m looking forward to bagging some of these beautiful birds one day soon

[@user-hg4fy7kv1r]

Hey bro love your hunting you have made me a better hunter by far keep up the great work

[@benryan4966]

tip my hat to your sir well done always great vids thank you

[@pryza9163]

for breaking down/prepping the duck try blanching the body - it will help open/loosen the skin so you can remove feathers easier that way you can prepare it faster and also have less fluff. For cooking it's always best to cook it whole but don't be afraid to cook it more in the pan. For crispy skin you need to cook the majority of it in the pan and then transfer to the over to "cook through". This is tricky to begin with but a few trial and error ducks and you'll get it in no time! When cooking it in the pan don't be afraid to use butter. Chefs will throw plenty of butter in and foam it up and you can baste to stop the meat from drying out. You can also them put plenty of hot butter into the cavity to ensure a good cook and moisture from the inside of the bird. Chopping up the bird - just treat it the same as a chicken (take a squizz at some videos on youtube if you're not familiar: "How to break down a raw chicken"). That way you can get the most meat off the bird.

[@AussieBushHarvest]

TopKek101 fantastic tips mate thankyou so much

[@pryza9163]

@@AussieBushHarvest More than happy to provide any tips where I can. Cooking is a favourite thing for me but I'm still very new to the hunting world. One day I hope to get out and do some duck hunting like yourself. Keep the videos coming mate as often as you can it's great to see the lifestyle you're living in Australia (you normally only get this content with overseas youtubers). I hope this isn't too much - but I see others say they're always questioning if videos are good enough or they're concerned how others will respond watching their videos so sometimes they don't put content out... as a viewer - please please ignore this voice and keep throwing content out. Your subscribers will continue to watch it no matter what, and we watch because of your content and personality, and to see you do things we're doing or want to do ourselves (like the gear episodes, or even the Sambar salami episode!). the more videos the better

[@BaldEaglesOutdoors]

Good to see another video from you, hopefully you have plenty planned this season. If you have a smoker, give a wet brine and smoke a try, cook to medium rare then cut the breast off and sear the skin in a roaring hot cast iron pan. I just use a cheapy from Aldi. Then you can slow roast or slow cook the legs until they are fall off the bone tender. I find the legs aren't as gamey tasting as breast when fully cooked.

[@slow_diver]

Had my first crack last year in NZ. The semi-autos make it a lot easier. But that's another story. I breasted about 15 ducks and made duck nuggets. Find or buy a herb mix and soak in butter milk and season. Sorted mate! They were unreal.

[@danstevens2204]

Great stuff as always profty👍 keep a few handfuls of feathers. Nice and soft in an emergency

[@michaeltopolino8017]

Splash of red wine and butter when frying it off at the end mate. Love your vids mate keep it up

[@marcgiannone4948]

I love my duck hunting mate and I love your videos, can't wait to see some more duck hunting and deer stalking videos soon love your work

[@jeremyzafiropoulos8297]

Unreal mate! Loved this and congrats on the duck! Looking forward to more

[@thepowersauce1729]

Great video profty. From paddock to plate, or should I say dam to dinner. Love it

[@glastan3]

Profty, if you find the 'game' taste a little too strong as we did with some of our birds, I was shown a little tip. Process what meat you want (I guess whole birds will work too!) Place it in a bowl of water. Change the water every hour for 5 hours. This 'flushes' the gamey taste, take it out of water and place in fridge overnight to get all the moisture out. Then pan fry/cook to your liking. Also pan fry small pieces at any stage during the water changing process to really dial in the strength of flavour you most like!

[@seanhayes6497]

Currently waiting to do my WIT test, this vid getting me sooooo keen

[@Luke-bt3nm]

Great video mate, next time with the cooking give it a go in like a pasta sauce, break it down then fry it a little then put it into a sauce with herbs and onions and so on, then serve it with some pasta or rice. Comes pretty nice.

[@chuenyeelau]

Setting up floating decoys with calling is an effective tactic. Camouflage blind will help tremendously

[@markgorka9441]

Hi bud, watched heaps of your vid, thanks for content- I have learned heaps, much appreciated. Anyways, I don't know what is going on with DPI NSW but I'm still waiting to do my test. It's been nearly 12 months... Go figure... Might fly to Vic and book it in down there, probably will be faster

[@benbryce2788]

good job mate - keep it up

[@limeybonesjones7395]

wish we had programs like this in QLD, looks like a good time. I reckon you need to invest in a good cast iron or stainless steel pan , low to medium heat table spoon of butter Wack the duck carcass in the pan to gently sear the bottom stuffed with some herbs (i'd go thyme and maybe sage) oven on 180 for 20-40 mins.

[@kanephyland9040]

Nice job mate. I shoot clay targets to improve my shotgun skills and lead

[@HohnkeOutdoors]

Nice work mate. I'm itching to duck hunt, but going to be a long process to get the time to do my WIT. I like the way you cooked it up to sample for the first time. I did the same thing with spotted doves, just to see what that 'raw' ingredient tastes like before going crazy with flavours and recipes.

[@neilstrongarm5753]

Love your channel man.

[@michaelhocking9037]

Interesting to watch my Father shot wood duck 65 years ago or so I sat in a parked bulldozer and watched just of the Murray river,you want to set up a hide and shoot them coming in at dusk very challenging but great sport I have shot duck like that in the Uk most of my life nothing like it and most wild duck a great to eat if you wanted to get them come to a particular dam or small pond feed it every two three days at one where there is a good shooting shallow feed in waters edge half dozen handful of grain do that for a week 10 day’s then have some evening fun when they come in.

[@emrysplane7354]

How where the drumsticks man ? I remember the first time I cook wood duck . I did the same thing and roasted them . The legal where inedible like a ball of rubber 😂 the Brest where really good tho . These days we just cut the Brests of . Might be good slow cooked whole or in quarters. Cool vid man thanks 👍😁

[@bushexplorer8795]

Hey Profty love your work, try soaking them in salty water in the fridge for 24 hours reduced the game taste. Another way on cleaning especially if you cant be stuffed plucking stick your thump near the throat and you pull the breast plate away and discard everything else, saves plenty of time.

[@rickfletcher8422]

Awesome profty. I’m a ‘hunter’ but most of my shooting is animals as pests. It gets me access to hunt so I’ll continue to do so. I get why people get funny about it, but ultimately it’s a job and nothing more. The Beanies awesome, used it spotlighting a couple nights back.

[@bornodnoc1034]

Nice one. Get onto some pommy duck shooting vids from Field Sports for cleaning & cooking methods.

[@teamreelthing]

Unreal mate , Glad to see you enjoyed the feed.

[@thefud100]

Hey mate! Love your videos! I don’t have a lot of experience with wild ducks but do breed Pekins for the table. Couple things, the offal is quite tasty, I eat the heart, liver, lung and gizzard (well cleaned and membrane removed) bbq’ed on sticks. It’s the chef’s secret at my place when we butcher up a batch. Also I use something called ‘duck wax’ to get the feathers off. It’s a little messy, it’s expensive and hard to find in Aus but it’s kind of re-usable. Also you end up with a perfect carcass. If you’re going to roast I recon dry the duck well (overnight in fridge works a beauty) salt it, put the oven on the hottest temperature, put it in for 10min and drop the temp to 180 for another 10-15. Lastly I like to do my duck sous-vide. Got a cheap one from Aldi and do it in there, keeps it moist then take it out and finish on a real hot oven to crisp up or in a cast iron pan. Looking forward to more great videos!

[@crabtastic7]

Hahahahaha @8:34 ur shell fell out of the gun classic

[@TaralgaBushAdventure]

I'm on the same path, novice at the shotty. Thanks for the vid

[@caseyfitch369]

Profty, good to see a crack at something different. Get stuck into it!

[@macmacca659]

Cheers Bro, thanks for sharing!

[@thespazticator]

I see your Rovers sticker! :D ⚜️

[@mattchutney]

noice, you should learn how to confit duck legs they taste great and if you store them in their own fat they last for quite a while.If your gonna cook the breast you should always start from a cold pan to render more fat out and use the extra fat to cook potatoes it's bloody delicious . Cheers

[@mattchutney]

also if you keen, duck down makes for a very warm dooner

[@angusmurray6578]

Not sure about wild duck. I love to do confit duck, basically rendering it in its own fat in a dutch oven slowly 3-6 hours. Then a hot oven till crispy. Nice looking hunt and thanks for all the information in the Australian hunting scene.

[@stuartsmith4882]

A GOOD pair of tweezers to get the pin feathers out helps too.

[@matthewmoses4222]

True free range poultry, hard to beat!

[@JoelFrancis-p9k]

whats the go with the buckshot? Do you just spit em out or remove during processing?

[@Fernweh4x4andadventure]

Not a bad quack !

[@fergspan5727]

Debortoli wine ? Are you near near Griffith by any chance . Good video mate

[@alidelaimi8622]

Hi buddy just wondering what amo is the best for duck hunting.

[@mrbroad1987]

Hey profty love your channel but there are a few more species you can hunt other than the 3 you mentioned. Mountain duck, chestnut teal, hardhead and pink eared duck.

[@greg9000]

in nsw you can only hunt what is on the permit

[@tigerknome95]

Inspired me to go duck hunting , love it

[@jeffsgreatoutdoors]

Hahahaha I should have given you some duck shooting tips when you brought the ammo. Try skinning them next time.

[@mouminshepherd377]

Good stuff Profty

[@andrewhowells3522]

Hey Mate, i love the channel. Im in victoria and recently bought my first gun with the hope of getting into deer hunting. Me and a couple mates are researching as much as we can for the end of iso again so we can get back out and keep trying what were learning. I just thought of a small gift i think youll love from watching this video. How do i go about sending you a little something to thankyou for the content and shared knowledge? Andrew.

[@bennog8289]

Nice work Profty🤙🏻

[@lockylamondo7544]

Thanks for the awesome videos mate- you are doing a good thing showing the hunting and cooking of Aussie game. I reckon you should try and sous vide either the breast or maryland of your ducks- no worries about undercooking and you get a choice result. Don't really need a fancy setup, just a thermometer and vacuum bags. This American fella does a good one here: kzbin.info/www/bejne/inu0goOBgbKqd8k

[@jessepitt]

At 8:34 your shell slides out of the gun. Why are you carrying it broken open like that? Is it a legal requirement there?

[@7duser10]

Great video! I've never given duck hunting a try but would like too one day... the high cost of the game licence in Vic plus the short season just makes it not worthwhile for me :( Maybe one day.

[@lyndon9644]

Profty man this is wicked 🤙

[@danstevens2204]

I’d pass on the butane bast and fry slightly longer in the pan.

[@stevenfriend2104]

Woodies make red hot sausage rolls too.

[@pauljay1328]

Good vid mate

[@southcoastkids5397]

Yes mate! love the videos so stocked when I see them pop up I know I have said it before but have a look at my Chanel and if you keen head south my friend ( come and get you good natural times down south)

[@thomasmason5480]

Good video 👍

[@Uncle_Chuck]

Have u seen the cleaning method where I think u stand on wings and pull on feet

[@huntinginaust.6463]

Duck curry 👌 so good!

[@lukewasp3500]

Mate you should do some research on how to butcher and cook duck. Take the duck legs for confit duck leg, a classic technique and super easy. Take the breasts off and learn how to render the fat by pan roasting the breast to medium temp.

[@cameronb2765]

Waiting for my first season this year

[@lunlian9852]

Missing you. BRO

[@rodgeorge7244]

Mate Woodies are anything but ordinary they are up there with the best

[@sammcnab7115]

hi any one know any good privet hunting property or good state forests in the hunter valley area

[@auseliteps]

Should join us down at the club and get your gun on some clay targets get that swing going

[@petersymons3427]

i like to breast out wood duck in the field , then vac pack them and rest in fridge for a 5 days to a week. really good that way.

[@RenAtkins]

Missed opportunity to say first quack.

[@HyenaMoh]

Hey mate, great video. Just a quick question: going from deer/pig/goat etc (with rifles) to bird (with shotguns), what’s the learning curve like?

[@BrodieTheAthlete]

Legend🔥

[@BenSmith-cb3zf]

Hey mate loved the vid, quick question, what chokes were you using as I’m a beginner looking to get into duck hunting. Cheers

[@ExtremeWog]

Great vid Profty do you find these properties or on the dpi?

[@Sharpp01]

Hit me up I'll take you out over hand carved decoys in South Australia.