# I Went Duck Hunting | Hunt and Cook Source: https://www.youtube.com/watch?v=bKz_jZ9sekA Recap page: https://rapidrecap.app/video/bKz_jZ9sekA Generated: 2026-02-11T01:05:25.184+00:00 --- ## Quick Overview The hunter successfully harvested duck and goose during a foggy hunt, later showing the butchering process, including a successful goose call demonstration, and concluding by preparing duck breast for pho broth, which the participants enjoyed immensely. **Key Points:** - The video documents a duck and goose hunt in foggy conditions (0:05). - The hunter successfully called in birds using a goose call, which caused the flock to circle back and land (1:19, 1:33). - After the hunt, the hunter is shown cleaning and butchering the game, including a large goose and ducks, later preparing the carcass for stock (3:04, 3:33, 9:47). - The goose breast was seared skin-side down in a cast iron pan, weighted with a glass container to render fat and achieve crispy skin (23:57, 25:15). - The final result included perfectly cooked duck breast (medium-rare, 28:16) served over rice noodles, greens, and broth, which the participants (the host and a guest) enjoyed eating (29:36, 30:04). - The host mentions having saved some goose meat in the freezer from a previous hunt (2:05, 2:51). - The video concludes with the host showing the butchered parts and the resulting rich duck stock simmering on the stove, which is then used to make what appears to be a duck pho (8:34, 22:55). ![Screenshot at 0:05: The hunters are shown concealed in a camouflaged boat blind waiting for waterfowl during the early morning fog.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-00-05.jpg) **Context:** The video, titled 'I Went Duck Hunting | Hunt and Cook,' blends an outdoor hunting narrative with a subsequent indoor cooking tutorial. The host, Taku, takes viewers on a duck and goose hunting trip that took place in foggy conditions, likely in the rice fields of Northern Central Valley, California (0:03, 2:14). The second half of the video transitions to processing the harvest and preparing a meal, specifically using the duck breasts and carcass to make a flavorful broth for what appears to be a duck pho, serving it to himself and a female guest. ## Detailed Analysis The video captures a successful waterfowl hunt followed by the preparation of the game. The host, Taku, introduces the episode as a duck hunting trip, which was preceded by a deer hunt video on the channel (1:51). The hunting sequence, occurring in heavy fog (2:19), shows the hunters concealed in a boat blind (0:05). Taku describes a critical moment where his friend, Jeremy, successfully uses a goose call to bring the birds back into range, resulting in a successful shot (1:19, 1:33). Following the hunt, the scene shifts to processing the game. Taku shows the harvested birds, including a large goose and ducks, laid out on a wooden table (8:34). He demonstrates the plucking process, using a torch to remove residual feathers (1:37, 14:27), and then begins butchering the goose carcass, separating the breasts, legs, and offal (8:57, 12:28). The duck breasts are then prepared for cooking by searing them skin-side down in a cast iron pan on an outdoor stove, using a glass container as a weight to ensure even rendering of the fat and crispy skin (23:57, 25:15). Meanwhile, the goose carcass is placed in a large pot with onion, celery, and pho spices (21:22) to simmer for several hours to create a rich stock (22:00). After cooking the duck breasts to a perfect medium-rare (28:16), they are sliced and assembled into bowls of pho, garnished with fresh herbs, bean sprouts, and crispy onions (29:36). The video concludes with Taku and his guest enjoying the meal, confirming the broth is excellent and the duck meat is delicious (30:04, 30:53). ### Duck Hunting Experience - The hunt occurred in dense fog (0:05, 2:19) over what appears to be flooded rice fields (0:14). A key moment involved successfully luring ducks using a goose call, causing them to circle back (1:19). The host and his friend Jeremy successfully harvested birds, including a goose (3:13, 8:34). ### Processing and Butchering - The hunter wears blue nitrile gloves while processing the game on a wooden table (9:47). He shows the various organs separated from the carcass (8:34) and demonstrates using a torch to singe off remaining pin feathers from the goose (14:27). He carefully separates the meat, noting that the breast meat is exceptionally tender (10:04, 11:51). ### Making the Stock - The carcass (head, legs, and remaining bones) is added to a large pot with onions and celery to simmer for several hours to create a flavorful stock (22:00, 23:06). The pho spice pack (P82) is added to the simmering broth (21:22). The fat is skimmed off the top of the cooled stock the next morning using a paper towel (23:21). ### Cooking the Duck Breast - Two duck breasts are seared skin-side down in a cast iron pan over high heat (24:14). A glass container is used as a weight to keep the skin flat against the pan for crisping (25:15). The meat is cooked until medium-rare (28:16). ### Assembling the Pho - The seared duck breast is thinly sliced against the grain (27:39). The broth is ladled over rice noodles in a bowl (29:01). Sliced meat, green onions, bean sprouts, cilantro, and a lime wedge are added as garnishes (29:11, 29:36). ### Tasting and Conclusion - The host and guest enjoy the resulting duck pho soup, complimenting the flavor and texture, particularly the perfectly cooked duck breast (30:04, 30:53). The host mentions planning more hunting trips in the future (8:00). ![Screenshot at 0:05: The hunters are shown concealed in a camouflaged boat blind waiting for waterfowl during the early morning fog.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-00-05.jpg) ![Screenshot at 2:28: A close-up shot from inside the blind shows the foggy conditions and decoys floating on the water.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-02-28.jpg) ![Screenshot at 3:04: The hunter and his dog are seen retrieving game from the flooded rice field after the hunt.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-03-04.jpg) ![Screenshot at 8:34: The harvested game—a goose and two ducks—are laid out on a wooden table alongside butchered organs and bones.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-08-34.jpg) ![Screenshot at 27:06: The duck breasts are being seared skin-side down in a cast iron skillet, with fat rendering and flames flaring up.](https://ss.rapidrecap.app/screens/bKz_jZ9sekA/00-27-06.jpg)