Pin feathers are just new feathers, makes the duck hard to pluck. They are also sort of pretty on a teal if I remember correctly.
On teal they are sometimes very very small, like a fuzz sticking out of the skin and hard to pull. People skin teal because of them so if really believe that you haven't cleaned/cooked/eaten many so let me be the one to tell you you're way off.
Not sure, I don't pluck teal because there isnt enough meat on the legs, wings, neck, and back. I just rip a few feathers off the breast, peal the skin and cut the breasts out. I typically grill teal wrapped with bacon and jalapeno. I have run into "pin feathers" on other ducks (that intend to use for baking or gumbo), and it does make plucking a pain in the ass. I have heard of some people using wax or a torch to get the pin feathers off. Personally i use a latex or other rubber glove and just rub the skin, the feathers kind of stick to the glove and come off. That works fairly well.
Never heard of that. I would try it, except we do it this way now: [ame=http://www.youtube.com/watch?v=8dMK7GNG8QE]Waterfowljunkie.com Field dress any waterfowl or pheasants - YouTube[/ame]
Haha, that is pretty cool. Only problem is you cant keep the skin, which is the only reason to pluck one anyway.
True, but I have no desire to keep the skin. We stew or braise all of them, so skin isn't necessary. I've never tried it on a teal - would think they would be too small. However, since I don't teal hunt, that's a non issue.
Think you missed my point. Just saying what pin feathers are and what they cause. We breast 95% of all our ducks. And you can pluck teal. Its not too bad with a plucking machine. We used to do a few here and there. Lost our pluck machine in Katrina.
To pluck you need to be picky. Certain ducks will be easier. I find less fatty ducks are easier. We breast mostly because we love to smoke the meat. We do skin here and there and bake... But not to often. Also the breast just fried in some butter is good, especially for teal. Mud ducks we usually freeze for training or breast for stew. Mostly we just pass on them though.
Sorry. I won't put a duck in the freezer if it's not plucked and with the skin. I guess it's all what you're used to eating. My favorite way is a brown gravy. Brown them REAL good then make a gravy and stick in oven for a few hours then eat with rice. I can eat them in a gumbo but not my favorite way. Have never eaten them on a grill. I had some friends do that (wrapped in bacon) with Mallard breasts and said it was real good. Mallards aren't usually good at all in my opinion. Only mallards I ever ate that were OKAY at best were some put in a vinegar/water marinade over night. 2/3 water 1/3 vinegar I think it was. Skin was curdled (sp?) the next day.
Mallards are good, we usually pluck and roast big ducks, teal are my favorite. Smoking the breast meat is what we do normally. You can freeze breast, just add water to the bag to guard from freezer burn. It last for a few months like that.
