Quick Answer
When cleaning and preparing sea ducks, it's essential to follow a series of steps to ensure the meat is safe to eat and has the best flavor and texture. Start by field cleaning the birds, then store them in ice to slow bacterial growth. After transporting the ducks home, begin the final cleaning process.
Field Cleaning and Storage
When field cleaning sea ducks, focus on removing any large organs and guts, but do not clean the cavity. Instead, store the birds in a game bag or a container with ice to slow bacterial growth. The ideal storage temperature is below 40°F (4°C). Aim to transport the ducks home within 30 minutes to an hour after field cleaning to minimize the risk of spoilage.
Final Cleaning and Preparation
Once you’ve transported the ducks home, start the final cleaning process by removing the head, feet, and any remaining entrails. Rinse the ducks under cold running water to remove any blood and debris. Then, pat the ducks dry with paper towels to help prevent bacterial growth. Next, make a small incision in the skin of the breast and abdomen to allow any remaining blood to drain. Finally, use a sharp knife to remove the breast and thigh meat, which can be cut into steaks or used for other recipes.
Tips for Preserving Sea Duck Meat
To preserve the meat for longer periods, consider using a combination of vacuum sealing and freezing. Remove as much air as possible from the bags before sealing, and store the meat at 0°F (-18°C) or below. For longer-term preservation, you can also use a smoking gun or a traditional smoker to add a layer of protection against spoilage. When storing the meat in the freezer, it’s essential to label the bags or containers with the date and contents to ensure you use the oldest meat first and maintain food safety.
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