Duck wings for training, help!!!

[Irena]

OK, I guess duck wings are "equipment"....

I have a REALLY dumb but urgent question. I got this duck after our last training session, in order to cut off the wings and use them for Dominica who does not like taking duck into her mouth.

I did it last night, cut those wings off close to the body, but what do I do now? There is still some "meat" (excuse me) attached to them. If I cut that part off altogether up to the next "joint", there will be very little left of the wing. Could someone please tell me what exactly am I supposed to do with those wings?

[marjolein]

Let them dry.

[Irena]

And it will just dry? Hum, well, thank you! That's good to know, I did wonder.

[Landlord]

Do you salt them like pheasant wings? Admittedly, I just let my pheasant wings dry naturally but salt will extract moisture out of them.

[Irena]

Wow... I had no idea! Could you explain a little how you do that?

[Landlord]

Pack them in a box and cover with salt and put in a dry warm place. The salt extracts any moisture in the fleshy bits. Hth!

[weimaranermama]

I think it is better to let them dry, without salt. The real taste of the duch must be saved.
Irena, maby you can start with the wings on the dummy and sit on a chair. Your dog in front and he has to sit too. Give him the dummy in his mouth and say "hold it". And your dpog has to hold it till you say "lose". You have to practice it everyday and when that's going right, you can make the further steps of the apport training.
Succes Ina.

[weimaranermama]

Wow, I think my advice is coming a little bit late. I didnot look to the dat of the topic.
Gr. Ina

[tasha]

we usually just break the wings off rather than cut them that way you don't get the meat in the first place. Never salted them, its a waste of scent most of mine last a good year some two as the wing is basically feather and bone.