How and where to store duck meat correctly?

You can only store high-quality and fresh duck meat. If the duck has the first signs of spoilage (foreign odors, sticky skin surface, etc.), then it cannot be stored or eaten. Subject to the necessary rules and creating the right conditions, duck meat can remain juicy and fresh for a long time.

The nuances of storing duck meat at home:

• duck meat must be stored chilled or frozen (it is not recommended to keep it at room temperature for a long time);
• when storing duck, it can be rubbed with coarse salt (fine salt is not suitable for such a procedure, because it is quickly absorbed and it will be difficult to remove its excess);
• it is better to place the duck separately in the refrigerator (ideal if there are no extraneous food products on the shelf with the duck);
• duck meat can be stored in the way that is most often applied to fish – in an ice crust (first the duck is placed in a container filled with cold water; then put in the freezer for a while; after a layer of ice appears, the meat is removed from the container and transferred in a plastic bag; then put back in the freezer);
• it is not worth storing a duck that has not been gutted (the insides deteriorate much faster than meat, so their presence will shorten the shelf life of the carcass);
• you can extend the shelf life of duck with table vinegar (wrap the duck in a cloth previously soaked in vinegar);
• you can save duck meat for a long time by salting (salt must be dissolved in water and a raw egg must be immersed in it, salt must be added until the egg floats, and the duck is poured with the prepared solution, after which it is placed in the refrigerator);
• after using salt or saline solution during storage of duck, the taste of the meat does not change (in the first case, salt is not absorbed and does not penetrate to the meat through the skin of the poultry, and in the second version it is melted along with the fat);
• it is recommended to store duck in an enamel saucepan covered with a lid (parts of the duck can be stored in glass jars with sealed lids);
• duck can be stored in polyethylene only when frozen, in other cases it is better not to use bags or cling film;
• if you rub the duck with citric acid, then the meat will retain its juiciness longer (in addition, in this way you can exclude the winding of the duck for several days);
• In the refrigerator, duck can be stored using foil instead of a container or saucepan.

It is recommended to eat frozen duck meat after 3-6 months. If the duck has been frozen for a longer period, then it will take longer to cook (this nuance is both advice and an inevitable consequence).

You can keep the duck for several weeks or even months with the help of fat. First, the meat must be cut into small pieces and fried. After such manipulations, the duck must be transferred to glass jars and filled with duck fat remaining after frying. The jar must be closed with a lid, and the workpiece must be placed in the refrigerator. The fat will harden and turn the fried duck into a canned food.

How much and at what temperature to store duck meat

At temperatures from 0 to +4 degrees, duck can be stored for no more than three days. After this time, the meat must either be frozen or eaten. It is recommended to freeze the duck in portions. Otherwise, unused parts of the bird may remain, and they should not be re-frozen.

When frozen, duck retains its taste for one year. If the duck has been frozen in its entirety, then its shelf life in the freezer will be approximately 6-7 months. After this period, the meat will begin to change its structure and become more tough.

The average shelf life of a duck is three months. This indicator applies to those cases if the meat is bought in a store in a pre-packaged form. Within 90 days, it will definitely not change its taste characteristics, but it must be placed in the freezer.