How long can you keep raw duck meat in the fridge?

Answer 1

Duck eggs are tricky, 'cuz you usually don't know if they're fertile. I have kept them for a max of 2 weeks, but when I went to use them I made sure I broke them into a cup, and not the batter. I always froze all my extras for baking. They freeze really well. Just use ice cube trays. When they're solid, pop them into a zip type bag.

Answer 2

I dry age beef steaks, venison steaks and duck breasts before roasting or cooking at

fairly high temperature in a large, well seasoned cast iron skillet on top of the stove in butter, olive oil mix infused with garlic.

To dry age wild duck, kill and clean the duck, paying particular attention to any shot holes and cleaning them free of feathers, shot, blood clots and bone splinters. With domestic duck clean the duck thoroughly. Fillet out the breast carefully with a very sharp knife, removing the wishbone with incisions through the front of the breast to allow that meat to be salvaged and boneless. With large ducks I fillet out the bones from the legs and thighs also to be dry cured. Save the carcass for making duck stock or soup. With preferred food ducks such as Mallard, Wood Duck, Canvasback and Pintail, I leave the skin on. I skin all ducks that feed on fish. Domestic ducks I leave the skin on but cross hatch the skin with a sharp knife over the breast, legs and thighs.

Wrap the deboned pieces in dry kitchen towels and place in refrigerator in a single layer. An hour or two later, retrieve them and rewrap in fresh dry towels. The first day check often and whenever the towels become wet, take out and rewrap. By the second day you should only have to change the towels once or twice. Change the towels daily each day thereafter. Each day inspect the meat for any off colors or damp spots or unpleasant odor. If any is detected, remove, wash, and cook or freeze immediately. After a few days the meat will acquire an almost black and dried finish.

This is what it should do. Any time after seven days that you wish to cook it, peel off the dark shell around the meat and cook and enjoy. I cook the duck breasts very rare in the center and well browned on the surface. I rate this meat as the best I've ever tasted, far above a perfectly done filet mignon. I have kept duck handled like this in the refrigerator for two weeks and it was delicious. I deglaze the skillet with red or white wine and use the au jus as a sauce, sometimes with a spoonful of jelly or orange marmelade incorporated into it. Warning: if you cook this meat beyond medium rare you have just wasted a lot of time preparing an unpalatable dish.

Duck breast not property dry aged, but simply put in the refrigerator in its commercial plastic wrap, I would probably discard after three or four days and it would definitely get the "sniff test" before cooking. Any unpleasant odor and it would be in the trash. One never knows how long meat sits in the showcase of a grocery store. I distrust their labeling practices.

Answer 3

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

Answer 4

if it fresh when You first Marinade it then i would say 3 days ... But just keep an eye out on it.. (cook it on the third day)