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Also, I bought a Jaccard years ago and am glad that I did. Many of the finest steakhouses use them to loosen up steaks. Great for tenderizing duck, goose, and venison. Also allows the marinade to get into the meat better. If I had to replace mine, I'd certainly buy the one with multiple rows of tines to save my arm some work.
https://www.youtube.com/watch?v=oGGdNK5smqY
https://www.amazon.ca/Jaccard-45-Kni.../dp/B000A3I3G0
Like you said I wasnt a huge fan of duck taste. few weeks ago watched meat eater on Netflix and seen how he aged cooked some mallard in Guinness thought I would try it. Anyway this duck was honestly the best I have ever tested https://www.google.ca/amp/www.themea...oney-sauce/amp
I also instead of hanging them. I gutted them and put into fridge for a week to age after reading this article http://www.outdoornews.com/2014/01/3...owl-dry-aging/.
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I used to fridge age mine using a veggie steamer in a pyrex to allow the blood to drip out. Now I do the soak and find that it is more effective. The Jaccard will take care of the toughness.Quote:
Originally Posted by maildarrencox
Just different ways to skin the same cat.