As a rule, already sold carcasses of birds are sold in stores. Therefore, many housewives do not need to know how to pluck a duck or chicken. Things are completely different if your husband is an avid hunter. Having delivered his trophies home, he no longer really thinks about further processing of meat carcasses, because the main thing for a man is to be a getter. Therefore, his wife inevitably has to learn how to deal with game: for example, how to easily pluck a duck or, if necessary, butcher a hare. Let's start with the simplest lessons. This article provides several ways to quickly pluck a duck. Follow the recommendations, and you will succeed, even if not the first time, because practice is very important.
How to pluck a duck with a dry method
This method is only suitable if the carcasses are still warm. Most often, this is how a young domestic bird is treated, with which feathers can be easily removed. Place the duck on a flat surface and tear out the "coat", capturing in small bunches. The direction of work is against the growth of feathers. Hold the skin with your other hand so as not to tear it. Start with the breast and abdomen, moving towards the tail, then go to the back. The latter usually process the wings. Unripe "blocks" remove, picking them up with the tip of a knife. Before scorching, rub the carcass with flour and “roll” it by hand. This is done so that the dry fluff can be removed more easily by heating above the flame. In this case, the subcutaneous fat layer of the duck will not melt much. After singing, butcher the bird, removing the insides, wash it with hot water and soda, and then cold.
The first way to pluck a duck with a wet method
But it is not always possible to carry out dry processing. The most common wet method is dipping the carcasses in very hot water for a while. The older the bird is, the longer it takes to heat-treat before plucking and the temperature of the scalding solution is higher. Prepare a container, such as a wide iron basin, so that the duck in it is freely located in width. Heat the water to a temperature of 70-90 ° C and pour it into the dishes. Immediately lower the duck, gently holding on to one of the legs and turning over to evenly warm it up. Young birds should not be kept in boiling water for more than 5-7 minutes, since under the influence of too high temperatures, the skin can also be removed after plucking when plucking. Leave old carcasses in a hot solution for 10-15 minutes, periodically turning over. Remove the duck on a dry, level surface and, after allowing it to cool slightly, pinch using the method described above. Before singeing, you can not sprinkle with flour.
The second way to pluck the duck with the wet method
Pour boiling water over a tight cloth bag for 5-10 minutes. Then, squeezing it a little, wrap it around the duck. Leave the carcass to rest for 10-12 minutes. Warmed feathers can be easily removed without damaging the skin. Such a “gentle” method is especially good if there are hunting traces of bullets on the carcass that expose internal organs and flesh. Then proceed normally, carefully removing the feathers. Singeing can be carried out both with flour and without it. This nuance depends on the availability of the gun.
As you can see, duck processing can be done quite simply and quickly!