Texas Duck Hunting

1A Hunting in Texas Guide Service

. Texas duck hunting with 1A Hunting in Texas Guide Service. Guided mallard hunts in Central Texas. Redhead, widgeon and pintail duck hunting at the Texas gulf coast. Several puddle duck species in south Texas; gadwall, ringneck, shoveler, bluewing teal, greenwing teal, cinnamon teal, pintail, widgeon, woodies, mottled duck, and even the black bellied whistler. . Variety of puddle ducks, taken on Charles' first Texas duck hunting trip. .. Dang it, but I do love to duck hunt and goose hunt. I guess that's why I guide duck hunting in several different places around the state of Texas. That way, I can always be where the ducks are at the time. I would guide duck hunters for free if I could get all my living expenses for nothing, but you know that ain't happening. So, please come on and join me on some of these hunts. Then, I won't have to guide deer hunters so much this year. ..
Click below to view Sample Duck Hunting Packages Click below to view Texas Duck Hunting Photos Click below to view Latest Duck Scouting Reports . NEWS: Texas duck and goose seasons to be the most liberal in over a decade. Click here to read more: www.chron.com/disp/story.mpl/outdoors/tompkins/7144280.html
RECIPES Use these hyperlinks to view the recipe that interests you most. . Crockpot Soup Duck with Apple Dressing Chili, 1 alarm Duck and Dumplings Kwacker Kabobs Stuffed Wino Quacker Plum Glazed Fowl Fruity Roast Duck Oriental Sweet and Sour Duck Gumbo .	INFO Use these hyperlinks to learn more about duck hunting in Texas. .. Breeding Population and Habitat Survey Identify Ducks in Flight Identify Ducks in Hand Indentify Ducks by Wing Plumage Know the Texas Hunting Laws Learn About the "Duck Stamp" Cleaning and Processing Identify Wild Growing Duck Foods Birds of a Feather (all about feathers) Making Nesting Boxes

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Clean and Process Your Birds
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All too often, when I take clients out duck hunting in Texas, they try to give me all the ducks when we are done shooting for the day. I like to eat quackers, and so does my family, but we can only eat so many a year. Y'all need to take home your birds. The main reasons I hear for not wanting the birds is that they taste bad, the hunter doesn't know how to clean them, or they think that cleaning them is too much work. Here is the "how to" of cleaning and processing ducks to make it as easy as possible, and make them taste as good as possible.

Plucking, The Hardest Way, But NOT that Hard!
If you decide to pluck them, for cooking whole, It is MUCH easier to get it done if you first dunk them in very hot water that has some parrafin melted into it. The hot water expands the pores around the feather bases and lets them come out easier. The parrafin wax will keep feathers from blowing all over, and lets them peel off the skin like a coat. Be VERY CAREFUL when dunking the birds into the water so as not to get burned. Use insulated tongs to hold the ducks, or a similar device. When removing entrails, be sure to get ALL of them, including the dual spleens, which are packed tightly along each side of the backbone, behind the guts. A baby spoon will help get these organs out of the cracks between the ribs where they connect to the backbone. Your finger tip will work, too, but watch out for broken bones. THEY HURT when they poke you.
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Breasting, Pretty Darned Easy, Actually!
Shears can make breasting easy! Flip the duck onto it's breast and use the shears to cut along both sides of the backbone from head to tail. Then just grab the head and pull hard to remove all the entrails along with the backbone, head, neck and tail. All that's left to do is to peel off the skin from the breast, cut off the wings and pull the legs, if desired.
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Filleting, Easy AND Fast!
To fillet out the breast meat easily, place the bird, back down, on the edge of table with it's head hanging off the near side. Grip the skin firmly where the breast makes a dip at the base of the neck (the craw). Rip this skin downward a bit. Turn the duck head away from you and peel the skin off the breast, working from the ripped craw toward the sides and belly of the duck. Stop skinning when the breast is clear, You do not have to completely remove the skin from the carcass. Now, with a fillet knife, make a deep slice along each side of the breast bone. Continue filleting along both sides of the breast plate until the fillet comes loose from there, finish removing by cutting loose from the wishbone.
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Finishing Touches, To Make 'Em Taste Good!
Many people complain about the liver like taste of duck or greasiness. The taste can be made MUCH milder by getting as much blood out of the meat as possible. Wash the cleaned birds thoroughly, squeezing out the blood. Then soak the ducks in refrigerated water for at least a full day. Change the water at least three times, and put just a little vinegar in the water (less than a teaspoon) with each change. Only birds cooked with the skin on might be greasy. All fat is between the skin and meat. Truth is, if you are cooking skinless duck meat, you will usually have to add bacon wraps or something like that to keep it from getting too dry. For skin on cooking, just cut a few small slits through the skin along the underside. This will allow the melted fat to drain off as you cook.
FOR RECIPES, CLICK HERE!
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