How to quickly remove remaining feathers from a duck. Simple ways to pluck ducks

Duck meat is considered a delicacy. But in order to cook it, you have to carry out some manipulations: not only slaughter, but also clean the duck from feathers and down. How to pluck a duck correctly, various methods of cleaning a duck from feathers and down - you will find all this in this article.

The plucking is preceded by the slaughter of the duck. In households, the slaughter date is determined precisely by the condition of the plumage. The best moment is considered to be 60-65 days of life, when the covering has fully grown, but the flight feathers have not yet matured. For ease of removal, these feathers can be grown to 1-1.5 cm, so it will be easier to pick them up. However, the operation should not be postponed for more than 10 days. When the wing covering matures, it leaves behind a lot of stumps and stubble. The carcass will not be visually attractive.

Having decided on the day of slaughter, the bird is put on a starvation diet. For at least 12-16 hours, individuals feed only on water so that the crop, stomach and intestines of the carcass are cleaner. The duck spends the last night in the light, isolated from the flock.

The easiest way to kill someone is after stunning them with a blow to the head. The body is suspended by the legs and the carotid artery is cut. The knife is held sharply, with a slight downward tilt. Then you need to keep the carcass in the same position over the bucket for about 10 minutes until completely bled. In the process, it is convenient to use special cones that do not allow the duck to lose its shape. When the blood has stopped flowing, you can begin to remove the feathers.

Subtleties and nuances of quick plucking

Experts have some secrets for plucking ducks. Their use will preserve the presentation of the product to the maximum. In addition, the time required for manipulation will be reduced. The following factors should be taken into account:

Duck plucking methods

The correctly chosen plucking method is half the success of the entire operation. There are two known directions of work - dry and hot. Each housewife and each farmer will have to try different methods in order to understand which one to choose for them. The directions differ in the form of execution and have their pros and cons.

Dry	Hot
Considered easier to implement	You can burn your hands
Requires minimal tools	Can be carried out in the field
Suitable for freshly killed carcasses (including in field conditions)	Can be carried out at any time after slaughter
This carcass can be stored in the refrigerator	Suitable only for quick preparation without long-term storage
Preservation of presentation with natural skin tone;	The carcass turns red
Down and feathers are suitable for further use	Down and feathers often deteriorate
More often than not, stumps remain	Better cleansing, less stumps
The fluff flies	Feathers come out of the skin more easily
Large time costs	Faster options

Hot ways

Hot methods include scalding and hot bag treatment. To avoid getting burned, the duck will need to be allowed to cool slightly after contact with hot water. It is important not to overcool the bird. It’s optimal when the hand is patient, but the skin is noticeably heated. In both options, you need basic and accompanying equipment. Sequence of plucking: both wings, tail halo, back, belly and chest, neck, paws.

Pre-scalding method

Used 4 hours after slaughter. Do not use boiling water because it can cause the skin to burst.

Required:

• pan according to the size of the duck;
• kettle;
• large and small tweezers;
• bags or boxes for feathers;
• dull knife

Step 1. Place the bird in a saucepan and heat the water in a kettle to 80 C.

Step 2. Water the carcass on all sides. Water the feathers themselves and lift them slightly, trying to get them on the skin.

Step 3. Fill the pan with hot water to the top so that the entire duck is covered.

Step 4. Wait 15 minutes. Remove from water.

Step 5. Pluck all the feathers, turning your hand slightly against their growth. The skin should not tear.

Step 6. Clean up any remaining fluff. You can additionally singe the duck.

You can immerse the bird in water immediately, without first dousing it. In this embodiment, it is recommended to warm up the carcass for no more than 1-2 minutes, but it also cools down faster. You can hang it by the paws or use tongs to hold it, this will make it easier to avoid burning your hands.

Using a bag

There are different versions with and without the use of an iron. A fabric bag allows you to efficiently steam the duck skin and open the pores that hold the feathers. The iron enhances the effect. You also need a saucepan or metal basin with boiling water, tweezers, and a container for collecting feathers.

Step 1. Soak a clean, thick canvas bag in boiling water for 5 minutes.

Step 2. Drain the water. Squeeze out the bag.

Step 3. Place the duck inside the bag and tie tightly.

Step 4. Pour water heated to 80C into a basin. Place the bag of carcass in it for 15 minutes. If using an iron, the fourth step takes 5-7 minutes or can be skipped altogether. Next, the bird is ironed directly in the bag or steamed (if the iron is steam) over all surfaces and folds. Remove from water first.

Step 5. Remove the duck from the burlap and pluck until completely clean. Dry. Scorch if necessary.

Some farmers prefer to iron the wrung-out bag before placing the bird in it. Another option involves hanging the carcass in a wet cloth over a pan with plenty of steam. Exposure to iron or steam should not exceed 5-10 minutes.

Dry methods

The dry method is only suitable for warm carcasses aged no more than 4 hours. It is recommended to start instant plucking after slaughter only if you have sufficient experience in the procedure. In the first hours, the skin tears especially easily.

Dry plucking method

The method is good with a minimum of tools. Enough large and small tweezers, containers for feathers and fluff, and a knife with a blunt blade.

Step 1. Place the bird on your lap or a hard surface (preferably covered with cloth or paper).

Step 2. Pluck feathers in bunches of 5-6 pieces in the direction of growth from the chest and neck to the back, wings and tail. Try to remove the beam in one movement, but without excessive sharpness, so as not to tear the skin.

Step 3. Remove the remaining small feathers and hairs with a blunt knife. Press the blade against the carcass with slight pressure and draw it against the growth line. In this case, it is advisable to press the bristles onto the knife with your thumb.

Step 4. The finished carcass is wiped dry with a clean cloth.

singeing

Singeing is not an independent method, but it is classified as dry processing. It is used as a step to get rid of small feathers, fluff and hairs from the carcass. It is important not to overexpose the duck over the fire so that it does not char, burn, start to fry, the skin does not crack and the fat does not melt. Use any gas burner or open fire with a moderate flame.

Step 1. Dry the bird and hold it so that all the folds are straightened. Stretch the wings to the sides without any extra effort.

Step 2. Bring the carcass to the burner, keeping a certain distance. Carefully turn in different directions for better processing. Take your time and don’t let the fluff burn for too long. At the right distance, the feather stumps fall out of the skin, but do not burn in it.

Step 3. Rinse the resulting product with cool running water.

For the best effect, experts suggest rubbing the bird’s body with flour. It quickly collects moisture and prevents the skin from catching fire. The only drawback of this design is soot. But it is washed off at the end of the process along with the remaining flour.

If you use a miniature haystack or bundle of straw for searing, the duck meat will acquire an appetizing, slightly smoked aroma. This property is highly valued by restaurants.

Video - Master class from a hunter on dry plucking and singeing ducks

Removing duck feathers in the field

Proper handling of ducks after shooting can reduce waste and delay spoilage of the kill. In field conditions, game often immediately becomes food. You won't be able to enjoy the dish if you don't know what to do with the feathers and internal organs. The course of action directly depends on what will be done with the meat.

In addition to immediate delivery home in its original form, there are two options for the development of events:

1. with feather plucking. More often used for storage on the road and transportation home, especially in cases with a large number of carcasses;
2. with skin and feathers removed. More suitable for cooking directly in the field.

In any case, with a wild duck you should adhere to several rules:

• bullet removal. The shot or single bullet should be removed immediately after washing the duck. There will be a scorched piece of meat around the wound, which can ruin the taste of the entire carcass. Finding the hit point is made easier by the simplest and smallest metal detector. The pulp with the bullet is cut out in a neat circle. The resulting hole is washed again with clean water.

Only after checking all factors can the bird be placed in storage or begin cutting.

Removing feathers from skin

Removing feathers along with the skin is faster and easier, especially when it comes to field conditions. Experienced hunters also advise using this method if the duck’s skin has a distinct orange tint. This color indicates that the bird fed mainly on shellfish. This means that the skin of the individual will have a lot of fat and taste like pork.

Skinning can be carried out immediately after slaughter or over time.

You will need to prepare wire cutters and a sharp knife. The work algorithm looks like this:

Step 1: Cut off the legs. The incision is made as close to the body as possible. It is convenient to use wire cutters, but you can also use a knife. It is not necessary to throw away this part of the body. It makes a rich, tasty broth.

Step 2. Separate the wings. The joint closest to the body is twisted with pliers, it is separated and the only attachment remains a piece of skin. The final cut is made with a knife, capturing the armpit. Some people prefer to break the connection with their hands. As an option, amputate the extreme part of the wings, trim the skin from the edge of the remaining part to the armpit. Completely cut wings are suitable for broths. The top phalanx contains meat, so it can be fried and baked.

Step 3. Define the sternum. Place the bird on its back and feel the breast. Having found a bone, press it firmly. The skin will begin to separate and will be easy to pick up with your fingers and cut. To make it easier to find the right bone, preliminary plucking some of the feathers from the sternum will help. With them it is more difficult to feel the hardness, since they create a soft “cushion”.

Step 4. Separate the skin. Use your hands to pull the cover away from the chest in different directions, similar to the principle of removing a jacket. The fingers are inserted into the cut made earlier. If it was not there, the skin is torn with a stronger and sharper tension. The bird should lie on a hard, clean surface (do not place it on bare ground). In cases where there is no improvised table, the plucker presses the duck carcass with its back to his chest and gradually pulls the skin over himself like a shirt.

Step 5. Remove skin. After separation from the breast, the cover continues to be pulled from the shoulder joints and folded back near the tail. In this case, the tail feathers are not removed. The pairs of wings and legs have already been cut off, the armpits have been notched, so the “stocking” will be removed without any extra effort right up to the neck. As a rule, a knife is no longer required, although the skin is quite thick and sticky. The process is carried out without sudden movements, carefully.

The resulting skin can be thrown away or used to make a stuffed animal. Meat should be washed, cooked or frozen.

Plucking immediately after slaughter

Removing feathers from freshly killed game is preferred by most hunters. This is convenient from the point of view of cleanliness in the house, freezing and cooling in portable equipment. In addition, many people know that the crispy skin on fried or smoked duck is a gourmet treat. It prevents fat from leaking out and drying out the meat by fire, and it preserves the specific aroma for which the race for the bird is started.

As a standard, the process proceeds in the usual dry way. Then the carcass is singed over a fire, the head, paws, and lower phalanx of the wings are cut off and gutted. The semi-finished product is sent to the smokehouse, to the fire or spit, or to the kettle.

However, experienced hunters do not like to spend a lot of time plucking feathers in the field. They prefer to use wax instead of tweezers and fingers. The operation is much faster. You can also use this trick at home.

Required tools:

• large cauldron with boiling water;
• a similar boiler with cold water;
• a piece of paraffin wax;
• knife and wire cutters.

Paraffin can be bought in stores like “Hunting and Fishing”, hobby shops and departments with manicure supplies. Each bird requires 1 small block (about 10 by 10 cm). The wax plucking step by step looks like this:

Step 1. Remove legs and wings. Use the usual method using wire cutters and a knife. If necessary, these parts can be left in place for further identification of the type of carcass. Some hunters advise leaving the legs to hold the duck during further stages of processing.

Step 2. Pull the tail feathers from the tail and the flight feathers from the wings (if they are left). You need to pull according to height. They can even be done by hands without tweezers.

Step 3. Pluck the largest feathers from the body against the growth direction. It is better to pull and tear off using the grip of your thumb and index finger. Temporarily set the carcass aside on a clean surface.

Step 4. Prepare pots full of freshly boiled and cold water.

Step 5. Remove the container with boiling water from the heat. Melt a block of wax in it. The desired state is when a thin film of paraffin floats to the surface.

Step 6. Dip the game. With a quick movement, immerse the duck in the layer of wax that has collected on the surface. It is advisable not to tear the paraffin film so that it completely envelops the carcass. Hold for no longer than 2-3 seconds. Overheating threatens bursting entrails and spoilage of meat.

Step 7 Immediately transfer the bird to a bucket of cold water. Dip for 1-2 minutes until the wax sets. It is also important not to overdo it.

Step 8 Perform epilation. Squeeze the bird in the belly area. The coating will crack. Now it’s convenient to remove the wax in pieces. Rip off all the paraffin.

The result will be a duck with smooth flesh-colored skin with a slight pink tint. There is no need to singe such a carcass anymore.

Used wax can be heated, filtered, cooled and reused. An alternative to paraffin is boiling resin. The principle of operation is completely similar.

Video - Plucking a duck with resin

Evisceration

In field conditions, after plucking, it is preferable to immediately carry out gutting.

Step 1. Cut off the head. If the skin with feathers was removed, at this stage you need to pull the skin behind the head and cut the connection between the neck and body with pliers. When plucking, simply cut off the neck as close to the shoulders as possible.

Step 2. Amputate the tail. The tail is a small piece of fat at the rear of the carcass. Use pliers or a blade to separate this piece in a circle.

Step 3. Cut the ribs. Below the ribs the duck has no meat. The easiest way to remove the internal organs is to make an incision between the base of the chest and the rest of the cavity. Using a knife, you need to rip several strips under the breast bone. It’s better to start from the sides, moving towards the center. When the cuts are made, fingers are inserted into the middle ones. Then it is enough to pull towards yourself with a careful but forceful movement. The top of the bird must be held firmly with the other hand. The peritoneum will come off along with the intestines. Often the liver and heart come out at the same time.

Step 4. Remove the liver and heart, if they have not come out earlier. Cut off the stomach. Separate the bile sac (green capsule) from the liver. These organs can be removed from the top if for some reason the intestines are not removed with the peritoneum and there is a risk of touching them. Bile and intestinal contents should not be allowed to leak onto the meat. This will spoil its taste.

Step 5. Pull out the remaining esophagus. Cut off a piece of pulp with a bullet, if this has not been done previously. Rinse the carcass.

The most valuable part of a duck is the breast fillet. In order to save space, meat hunters immediately separate only it. In this version, the process looks slightly different. After bending the skin up to the neck, they step on the head with one foot and on the paws with the other. The skin is placed under the back, the belly is turned upward. The breast is pulled out, the rest of the carcass, including the organs, remains on the ground. The belly is trimmed under the fillet. They insert their fingers under the bone near the fork on the neck. With the other hand, grab the sternum bone near the lower ribs. All that remains is to firmly but slowly pull the meat, rocking the skin back and forth. It will come out along with both wings if they have not been amputated previously.

Mechanical methods for removing feathers

Modern developments by specialists and amateurs offer mechanical devices for plucking birds. There are attachments for drills and entire machines.

The attachments are wide bits with rubber fingers. It is difficult to remove flight feathers with them, but they cope with smaller ones quite successfully. The video below shows what the nozzle looks like and how it works.

Video - How to pluck a bird using a nozzle

Plucking machines are larger in size, but more efficient when processing a large number of carcasses. The ducks are placed in a drum with fingers, which spins like a washing machine. Craftsmen make such units from just such old equipment. The second option for an amateur feather picker is a large pan with a motor.

Video - DIY feather removal machine

Video - Removing machine from a pan

Preservation of down and feathers

The feathers and down obtained as a result of plucking are valuable materials for filling pillows, blankets, and jackets. The product has good thermal insulation and can retain its properties for a good ten years. At the same time, duck down is quite light and easily restores its shape due to the flexible rod.

The key to a good filler is proper preparation:

• sorting. The easiest way to do this is during the process of plucking the duck. For products, a box with the smallest feathers and under-feather fluff will do;
• washing. The mass is immersed in warm water with a small amount of washing powder or soap. Washing lasts several hours (at least 2-3) until all the fat floats to the surface and the dirt separates. Rinse with cold water, then wring out thoroughly. If the unpleasant odor persists, washing should be repeated;
• drying. The finished down and feathers are placed in a fabric bag. It should be hung in full sun or in a place with good ventilation and sufficient warmth (about 24C). Shake the contents periodically. It is important not to neglect temperature and air circulation, otherwise the fluff will begin to rot.

The filler prepared in this way can be used for any crafts.

City dwellers should also know how to pluck a duck at home. Do you want to cook an exquisite delicacy - duck breast from unprocessed poultry, but don’t know how to pluck the carcass? Don't worry, our tips will help you do everything right.

Do not rush to pluck a freshly slaughtered bird. Wait a couple of hours, the subcutaneous fat of the duck will solidify, and the skin will remain in good condition. Consider the following recommendations:

• first pull out the large feathers - from the wings and tail and move on to the small feathers;
• Pluck large feathers in the direction they grow, not the other way around. Pluck small feathers in any direction;
• remove light fluff with a blunt knife;
• remaining on the carcass after feathers are removed.

Plucking a duck at home - dry method

This is the simplest method; it is used by hunters when plucking fresh game. The most important thing is not to spoil the delicate duck skin, otherwise it will fall apart and it will become difficult to work with the carcass. Let's get started:

• place the bird carcass on cloth or paper;
• you begin to pull out the largest feathers from the tail and wings with your hands;
• move on to the area on the chest and neck. Try to do everything sharply so that the feather comes out the first time, but act carefully, otherwise you will damage the skin of the bird;
• take a dull knife and remove small feathers and fluff on the carcass. Press the knife against the skin of the duck against the growth line of the feathers and work;
• singe the carcass. You won't be able to pull out all the hairs and fluff. Sprinkle the duck with flour and hold it over the stove burner for no longer than two minutes so that the subcutaneous fat does not have time to melt. Turn the duck towards the fire on all sides.

After this procedure, wash the featherless duck well under cold water and remove any soot.

Plucking a duck at home - scalding

Housewives often use this plucking method. Wait 3-4 hours after slaughtering the bird and get to work:

• Heat water in a large saucepan to 80 degrees. It shouldn't boil! Boiling water will cause the skin of the duck to burst and it will become difficult to deal with the feathers;
• lower the carcass into the pan for one minute;
• take the duck out and immediately start plucking while it is hot.

The sequence of further actions is similar to the manipulations specified in the second paragraph. Lastly, remove the feathers from the bird's feet. After removing all the feathers, singe the birds and rinse under water. This method of plucking has one drawback - scalded poultry meat will turn red.

How to pluck a duck at home using a bag

Prepare a fabric bag to fit the carcass, iron and basin. Let's move on to actions:

• pour boiling water into the basin;
• put the bag in boiling water for 15 minutes and then squeeze thoroughly;
• place the duck in the bag, tie it tightly and dip it in a bowl of hot water, but not boiling water, for 5-7 minutes;
• while the bird is “steaming” in the water, heat the iron to maximum;
• remove the bag with the bird from the basin and stroke it through the bag. Do this carefully, this will make plucking easier.

You take the bird out of the bag and start plucking. If you don’t want to iron the bag, keep it in the basin longer with the carcass. Be careful when doing these manipulations, you can burn your hands on the iron or boiling water.

The hot method of plucking a duck requires caution, but you can handle the feathers faster. The cold method is safe, but longer. Choose what you like and prepare a delicious dish from the feathered bird.

Kira Stoletova

How to pluck a duck correctly and quickly is a question of concern not only to poultry farm owners, but also to city residents. Today the market offers the opportunity to purchase mallards still in feathers. Duck breast is a delicious delicacy, but it takes a little effort to get it.

Techniques

Opinions differ on whether to pluck the carcass immediately after killing or wait until it cools completely. In any case, you can pluck a duck using two methods: dry and with preliminary scalding.

Most poultry farmers advise performing the plucking procedure as soon as the blood has drained. Others believe that it is better to wait a couple of hours until the subcutaneous fat hardens: then the hair will be easier to pluck out and the skin will not tear. In general, as many people as there are, so many opinions.

Dry pen cleaning option

How to pluck a duck at home using the dry method? First you need to lay the carcass on a large, flat board. Plucking ducks, like any other bird, starts with the large feathers on their wings. The longest feathers should be removed along the growth line; down, on the contrary, should be removed against the line. The movements must be sharp and precise so that the feather can be pulled out at once, but without injuring the skin.

After removing all the large feathers, a large number of small feathers and fluff will remain. This vegetation can be easily removed with a knife, pressing its blunt side against the skin against the growth line. Then you need to tar the carcass, because you definitely won’t be able to pluck all the hairs.

After plucking by hand, the duck should be rubbed with flour to remove excess liquid and fat. You can scorch it with straw, then it will acquire a unique aroma. If it is not possible to do this at home, then you can hold the carcass over a gas burner. The plucked and tarred carcass must be thoroughly washed and dried with a towel. To keep poultry for a long time, you should use the dry plucking method.

Ducklings are more difficult to pluck. Their skin is still thin, and therefore only the dry method is suitable for plucking them; other methods traumatize the skin too much, and then the process of removing vegetation will become painful torture. It is better to leave the young individual for a couple of hours so that the body cools down, and then all the feathers will be easy to remove.

How to quickly pluck a duck by hand. Village everyday life.

How to pluck a duck in three minutes using a nozzle.

Scalding, plucking and cutting a duck

Pre-scalding option

You can pluck a duck at home by first scalding it, that is, immerse the slaughtered duck in boiling water. First you need to heat the water to about 80°C, then you need to lower the carcass into the pan for a couple of minutes. After scalding, you must immediately begin the plucking procedure while the body is still warm.

Plucking a duck using the hot method is otherwise no different from dry plucking. Feathers are plucked in the same sequence: first large ones, then small ones and down. The last thing you need to do is pluck the feathers from the paws. Just as in the previous method, after removing almost all the feathers, the carcass should be scorched.

Unlike the dry method, feathers cannot be used after scalding; they will have to be thrown away. To perform the procedure, you can watch a video on how to properly pluck a duck at home. Moreover, today the Internet is simply overflowing with all kinds of videos describing various methods.

Other methods

Plucking a duck by hand is not as easy as it seems at first glance. Fortunately, we live in an age of advanced technology, when a plucking machine has long been invented. You can also watch the video on how to quickly pluck a duck using a machine.

When the question arises of how to pluck an Indian duck, many people think that there is nothing complicated about it, since it is no different from an ordinary one. On the one hand, this is true, but scalding methods are not suitable in this case. A suitable option is hot processing. To implement it you will need:

• canvas bag;
• hot water;
• iron.

To pluck an Indian duck correctly at home, you should soak the bag in hot water and twist it. Place the bird inside. Having tightened the bag tightly, you need to leave the bird in it for 15 minutes, then iron the feathers through the burlap. After this you can start plucking. The following procedure is completely identical to all previous ones.

If you are thinking about how to quickly pluck one or more ducks, you can use another express method. It will require special attachments and any rotating device (a hammer drill or a screwdriver). To get rid of feathers in this way, it is better not only to install the drill on a flat, level surface, but also to securely fasten it, then attach the attachment - and the homemade plucker is ready.

Such attachments can be used both at home and while hunting. The nozzle is relatively inexpensive and saves a lot of time. However, it is better to deprive ducks of feathers using this method in the fresh air, since the procedure is accompanied by an unpleasant odor.

How not to lose valuable fluff

For the successful development of the economy, all processes must be streamlined so that practically nothing is thrown away, but is used to the maximum. Duck is not only a delicacy, but also feathers that can also be used to make pillows, jackets and other products, so it is important to know not only how to pluck a duck, but also how to save valuable feathers.

When feathers are plucked from ducks for later use, they must first be washed well in water and washing powder. It's best to soak them for a couple of hours. This will remove the unpleasant odor, dirt and remaining fat, then you need to rinse the feathers several more times in clean water, squeezing them thoroughly each time.

At the end, the fluff must be placed in a colander and squeezed out well. After this, transfer it to a gauze bag and hang it to dry in a dry, ventilated area. The bag needs to be shaken periodically.

Cutting

Once the desired method has been selected and the bird has been properly prepared, you can begin cutting it up. To cut a duck, you need to perform actions in a clear sequence:

• first the neck is cut off;
• the legs need to be cut off just above the heel joint;
• the first phalanx of the wing should also be removed;
• carefully make an incision at the bottom of the belly and remove the internal organs (here you should be especially scrupulous so that when removing the giblets, you do not crush the bile, otherwise there is a high risk of spoiling the entire carcass);

After all the manipulations, the carcass must be rinsed well under running water, but there is no need to get carried away, because the more the duck is in the water, the less nutrients remain in the meat. If you don’t understand something, you can always find the corresponding video on the Internet and dispel your doubts.

If the duck will not be cooked immediately, it needs to be frozen. When the cooking process does not involve using the whole carcass, you should continue cutting. First of all, the duck is cut in half, the fillet is removed from the upper part, the wings are cut off at the joint, and the legs are removed from the lower part along the thigh joint. All parts are placed in bags and stored until use.

Generalization

If you are faced with the question of how to pluck ducks, experts offer various methods:

• dry;
• get rid of feathers by first filling with hot water;
• get rid of feathers using a machine or attachment;
• remove vegetation using the hot method, using a bag and an iron.

Duck is a very tasty delicacy, and if you need to quickly remove the vegetation and cook it, then the most suitable option is an electric trimmer. To protect yourself and avoid mistakes during carcass processing, it is best to watch how such a machine works on video. After quickly removing the feathers, you can begin cutting up the bird.

Knowledge of how to pluck a duck at home is needed primarily by poultry farmers, but can also be useful to city residents. After all, today you can buy fresh mallards with feathers. But after plucking the feathers, do not rush to throw them away, because this is very valuable and good down, filling for pillows.

Immediately after slaughter, as some experts advise, this should not be done; you need to wait at least 2-3 hours. This will help preserve the skin, since during this time the subcutaneous fat will already harden. First you will need to remove all large feathers, for example, on the tail and wings. Then you can move on to the back, neck and chest. To reduce the time when plucking, it is advisable to immediately select large feathers and fold small ones separately.

Remove fluff and feathers carefully so as not to damage the skin. Large feathers should be plucked in the direction of growth, not against. Although many modern sources provide different information. But experienced poultry farmers still advise this. This method is less damaging to thin areas of the skin.

Fine fluff can also be removed against growth. After removing all the feathers, stumps and fluff may remain. They are easy to remove, for example, using a dull knife. To prevent the fluff from flying in different directions during plucking, it is advisable to spray it a little from a spray bottle. Lay down an old sheet or newspaper, and take two bags for feathers at once: one for large and long feathers, the other for small fluff. So, let's look at the whole procedure in more detail.

This is perhaps the simplest and most common method of plucking ducks. If you take into account some important nuances, you can complete the entire procedure efficiently and quickly. Hunters often use this method. They believe that while the carcass is warm, it is easier to remove the feathers.

1. Place the duck on a pre-prepared sheet or paper and start plucking out all the large feathers. It is best to tug at the growth so as not to damage or tear the skin.
2. Afterwards, start plucking the chest, smoothly moving to the neck and back.
3. When all the fluff is removed, small hairs may remain on the body. It is difficult to remove them, so most often the carcass is rubbed with flour and singed.
4. To get rid of hairs, just hold it over the fire for a couple of seconds. But you should not hold it for long, so that the subcutaneous fat does not melt and the skin does not burn.
5. At the end, wash the carcass and remove soot.

Plucking after scalding

Many people use this method of plucking poultry because they find it more effective and convenient. To do this, we need a comfortable large metal basin and hot water.

1. Place the carcass in a previously prepared basin or large pan.
2. Heat the water high, but do not boil. It will be enough to bring the temperature to 80 degrees.
3. Thoroughly pour hot water over the duck on all sides, carefully turning it over.
4. After this, fill the feathers entirely and leave in water for 15 minutes.
5. Now you can move on to plucking. The bird must be removed from the basin and allowed to drain.
6. After removing the main plumage, the carcass should also be singed.

Don't be alarmed if your duck changes color after scalding. This is a normal reaction of meat to elevated temperatures. It is also important to remember that plucked poultry does not store well in this way. It is advisable to prepare it immediately.

How to do it?

It cannot be said that plucking an Indian duck is more difficult than a regular one, but the scalding method will no longer work here. The best way to quickly and efficiently clean the pen in this case is the hot method. To do this you will need a bag, hot water and an iron.

1. Take a thick cloth bag, soak it well in hot water, wring it out and place the bird carcass there.
2. Having tied the bag tightly, hold the carcass in it for about 15 minutes.
3. Then take your iron and iron the feathers through the bag. Be careful not to burn your fingers.
4. After the duck is well ironed, you can start plucking.
5. Next, the entire procedure is the same as for removing feathers from an ordinary mallard.

How to preserve and properly prepare down?

Many people ask how to properly prepare down from ducks themselves. First of all, the feather and down must be thoroughly washed in warm water with the addition of washing powder. You can soak the feathers for several hours. The powder will remove remaining duck fat, dirt and odor. Then rinse the fluff in clean water several times, squeezing thoroughly.

Squeeze out the pen one last time through a colander. Afterwards, it needs to be folded into a gauze bag and hung to dry in a dry, ventilated area. Shake the feathers periodically without untying the bag.

Video “Proper plucking of ducks”

In this video you will clearly see how you can easily and quickly pluck a duck using the scalding method.

Not only a villager, but also a city dweller should be able to pluck a duck at home, because this is a very useful skill that can be useful both at home, when buying a live duck, and when butchering wild birds in nature. There is no need to be afraid of this procedure, it is very simple, and thanks to this article you will understand how to pluck a duck.

It’s worth noting right away that if you omit some factors, you can change the taste of the future meat.

When and how to properly remove a bird

First you need to decide when to slaughter the bird. The most suitable time for slaughter is about 2 months of bird growth. It is at this time that the fluff will have completely grown back and it will be much more convenient to remove it. But the down on the wings should not be completely ripe, since some time when it is necessary to remove the bird will be missed, and when it is slaughtered, there may be fine down on the skin, which will damage the presentation of the duck. If such a situation occurs, then it is necessary to postpone the procedure for two weeks so that small ridges can be conveniently removed from the surface of the skin.

Before slaughtering, the bird should be prepared:

1. Clear the stomach and crop of food. To do this, the bird does not need to be fed within 12 hours, but it can be given water without restrictions.
2. Before slaughter, the bird must have had lighting all night.

Domestic duck, like any other bird, is slaughtered according to one type. Of course, if this happens in a village, then everything becomes much simpler. To decapitate a bird you need to:

1. • sharpen the ax thoroughly;
   • find a secluded place and take both wings of the bird in your hand;
   • fold the bird's head with a slight slope onto a small and level hill and lower the ax with a swing onto the bird's neck;
   • In order for the blood to completely drain from the carcass, it needs to be hung on a wire and left for a while.

You can also use another device for slaughtering poultry, like a cylinder. For the procedure you need:

• lower the duck into it and, stretching out the head, cut it off with a sharp knife;
• leave the blood to drain for 15 minutes.

Plucking methods

I would like to say that there are very few housewives who like this, since a lot of feathers remain on the bird’s skin. And if you choose the right method, then you can cope with even the most difficult cases very easily and quickly. There are dry and hot plucking methods.

Dry method

One of the first and most common quick ways to clean a duck carcass is this is dry plucking. It should be used immediately after the duck has been slaughtered.

So, make yourself comfortable. The bird should lie so that the head is down and the blood flows freely, usually on its knees. There should be a basin or bucket nearby - the plucked feathers will be placed there.

You need to start plucking from the breast, then move to the back and shoulders, finishing with the tail and wings. After the carcass is ready, you can notice a small amount of hair on it, which cannot be removed manually. A kitchen knife is suitable for this. You need to press it against the carcass and take the hairs in your hand and pull them out with a sharp movement.

After this, you need to rub a little flour into the carcass to get rid of moisture.

If you don’t have time to get rid of fluff and small hairs for a long time you can simply singe the carcass. This can be done over a gas stove or over a regular lamp. It is imperative to follow the procedure, because one awkward movement and the carcass can catch fire. To do this you need:

• straighten all parts evenly and spread out the wings;
• in this form, bring it to the stove and carefully scorch it, but you need to make sure that the fat does not melt from the carcass, otherwise it will lose its attractive appearance;
• at this time the carcass may become covered with soot, but this is nothing to worry about, since all excess will subsequently be washed off;
• After the procedure, rinse the carcass.

Hot way

The next way to pluck a domestic duck is is scalding, but here all conditions must be met. After the bird has bled, you need to do the following:

This method is suitable for those who do not like the quick method and do not have time after slaughter, but after boiling water the meat of the carcass will turn red.

One of the hot methods of plucking is procedure using a bag.

This method is very common. For this method you will need a bag, as well as a basin and an iron. To pluck a duck this way you will need:

1. take the bag and dip it in boiling water for 20 minutes;
2. After this, you need to wring out the bag well and lower the carcass into it, then immerse it in hot water for about 5 minutes.
3. after that, remove the bag from the water, and before that, heat the iron and iron the duck through the bag;
4. After this, you can remove the carcass and continue the plucking procedure.

How to butcher a duck

In order to cook a duck carcass yourself, you need to know not only how to pluck the carcass, but also how to cut it. In order to quickly butcher a domestic duck, it is necessary to observe some factors:

When asked how to pluck a wild duck, it is worth saying that plucking a domestic duck is no different from plucking a wild duck.

Each poultry farmer has his own methods of plucking birds, but it is worth noting that a prerequisite for plucking is carry out the procedure in the direction of growth, and the plucking itself should be carried out only a few hours after slaughter, at which time the fat under the skin will harden and retain its beneficial properties.

All of the above tips will help you quickly pluck a duck at home, and, if necessary, a wild duck in the wild.