How to process a duck?

[dayna]

I've got a muscovy duck ready to be butchered. He's just over 8 weeks and very large.

I was looking on youtube for information. I see most people pluck by hand? Not using hot water like for a chicken? Any idea why?

Is it that much different than doing a chicken? I can do chickens in my sleep so I was hoping that a duck would be similar.

Any advice? I'm used to buying ducks in the store already ready to cook! lol

 

[CochinBrahmaLover]

Be prepared to curse and tempted to throw it to the dogs.

Like a chicken, but a gazillion times harder to pluck.
I hate plucking them.

 

[bobqdevon]

Years ago, we used to scald like with chickens. Too much time plucking required. Our methods for processing all things fowl have changed. We use the wax method now. Nice, clean, easy "plucking".

 

[dayna]

I don't want to spend any money on processing so I'll pluck... And if that is too much horribleness I'll just have pet ducks!

 

[JessiL]

We've scalded and plucked ducks before, as well as dry-plucked. I think the only real reason to dry-pluck is if you want to save the feathers and down. I dry-plucked a goose recently. It took over 2 hours, but I got almost a pillowcase full of the best down and small feathers ever! We must have gotten lucky with the scalded/plucked ducks as far as timing - we found them to be completely pin-feather free and easier than chickens. Perhaps it was because they were slightly older drakes and so had strong skin that didn't threaten to rip during the process. Some day we'll try the wax approach.

I'd say go ahead and scald. Use a ton of dish detergent in the scalding water to cut through the feather oil.

 

[Dood]

I skin my ducks.

Water, even scalding, won't penetrate to the follicles to loosen the feathers since ducks have greasy feathers that are water repellant. Same is true for any waterfowl.

I think I remember someone on here saying they add ? dish soap to the water? or ? pre-soak with dish soaped water? to get past the oiled festhers :shrug:

 

[Frecs]

I have processed 4 muscovy. I did not scald. I plucked and actually, found that it wasn't nearly as hard as I expected. I had actually intended to skin but the skin on a muscovy is not as easy to remove as on chickens. I did not pluck the wings...there isn't much there meat wise anyway so I cut those off. It took me about 10-15 minutes to pluck each bird.

The part I found difficult -- and why I won't do muscovy by myself ever again -- is the dispatching. You need a good sharp axe or machete, a butcher block, and a good strong arm (those necks are thick). No matter what anyone says, cutting their throat and letting them bleed out is not fast or painless.

 

[MamaSheepdog]

You need a good sharp axe or machete, a butcher block, and a good strong arm

When I do chickens, I use big branch loppers. Do you think that would work?

 

[dayna]

I was going to shoot it in the head like I do my rabbits. Any reason not to?

 

[MamaSheepdog]

I was going to shoot it in the head like I do my rabbits. Any reason not to?

Small target? You'd have to have a way to hold it's head still...

 

[Frecs]

You need a good sharp axe or machete, a butcher block, and a good strong arm

When I do chickens, I use big branch loppers. Do you think that would work?

Not sure. Have a back up plan in case it doesn't work...

 

[dayna]

It worked great! However I found that neither plucking nor skinning is easy....

So I have a skinned duck. 3.2#'s in the freezer. Wow that was a LOT of work! Rabbits and chickens are WAAAAY easier!

 

[GBov]

It worked great! However I found that neither plucking nor skinning is easy....

So I have a skinned duck. 3.2#'s in the freezer. Wow that was a LOT of work! Rabbits and chickens are WAAAAY easier!

They are REALLY easier!

But we love duck and duck skin so I am plucking 6 of them on Monday. Ugh!

 

[dayna]

How do you pluck them without tearing the skin? I love duck skin too! I have a duck recipe that I use

http://www.thehungrymouse.com/2009/02/1 ... ispy-skin/

and I can't exactly use that on a skinless duck.....

 

[GBov]

How do you pluck them without tearing the skin? I love duck skin too! I have a duck recipe that I use

http://www.thehungrymouse.com/2009/02/1 ... ispy-skin/

and I can't exactly use that on a skinless duck.....

A few feathers at a time?

:lol: Sorry, couldn't resist!

But that is about it, anywhere the skin wants to tear - breast and around wings - I pluck just two or three feathers at a time. And if it tears, well, no one is grading me on duck plucking.

After I pluck the feathers - being careful to not pull any down with the feathers - I pluck the down off and stuff it into a pillowcase that zips. Its half full now.

A small blow torch is good for the last step. Just run it over the duck quickly and it will crisp off the fine hairs and any remaining fuzz.

I did scald once but it was soooooo messy and hot and nasty that I have dry plucked ever since. As I only do a few at a time, its not been a problem.

 

[dayna]

Where would you buy this wax from? I've looked online and it's either got added stuff or is super expensive!

 

[JDWest]

I add a few good squirts of dish soap to the scalding water. Dunk and swish. After first dunking i pull feathers out randomly all over, then dunk again. The water penetrates way better after the second dunking and feathers slide off much easier. Sometimes it takes a third dunking.

We have skinned ducks before, but prefer the skin on. We like the crispy skin and to keep the rendered fat from the skin for later use.

Have never tried the wax.