How to pluck a duck? Advice to housewives and hunters

After the bird has been bitten, it is necessary tocarcasses primarily remove feathers, it is easier to say - pluck. How to do it quickly, correctly and efficiently? There are some secrets of this work. This article gives tips on how to pluck a homemade duck and wild. Also, information on different methods of poultry processing and the order of actions is presented.

The main secrets at work

When planning how to properly pluck a duck, beforein total, choose one of the types of treatment: a dry method or a method of hot wet feather removal. Before you start, it's worth taking into account some features:

- Young carcasses should not be subjected to prolonged external heat treatment in order to avoid excessive scalding together with the feathers of the poultry skin, which can lead to damage to the surface;

- for the old bird, only the hot-warming method is suitable, which will make work much easier and will result in a neatly processed semi-finished product as a result;

- the game described above does not apply to the game, so the bird's skin is more elastic, without excess fat accumulation, which makes it easy to handle the trophy in any way.

How to pluck a duck dry method?

This kind of plucking is different in that it does notrequires additional processing of carcass. Most suitable in cases when you do not plan to cook poultry meat immediately, but are going to leave it for storage for a while. It is best to conduct the work immediately after the slaughter of the bird, while it is still warm. Dry method is particularly suitable for game, regardless of the time of shooting. In addition, when removing feathers in a dry form, they are easier to store for further use (self-made pillows).

So, place the bird on a flat surface. The head is best directed down. The blood will gradually descend into this part of the carcass. And how to pluck a domestic duck if she had a head cut off beforehand? Wait for the full flow of blood, and then bind the skin over the cervical bone, slightly pulling it while doing so. Remove the feathers from the abdomen, moving from neck to tail. Grasping them with small bundles from the base, try to stretch the skin a little in the direction of "from yourself." Do the same by turning the bird upside down. The most problematic is to remove feathers from the wings and tail. To do this, you can use a blunt knife, with which the rigid processes are pressed with fingers on several pieces to a hard surface and sharply pulled out.

How to pluck a duck after preliminary scalding?

The time of hot wet processing depends, beforetotal, from the age of the bird. Usually, game and old domestic animals need at least five to seven minutes of being in the freshly boiled water. Young carcasses should be immersed in a hot liquid for no more than one or two minutes, following uniform coverage of the solution.

What to do and how to pluck a duck, which is covered with feathers of various degrees of "molting"

When growing domestic ducks before cutting inmeat must necessarily take into account their age. Usually early-ripening bird species, which gain their weight already on the 60th-70th day, do not always have a good feather cover. What does it mean? The peel will be covered with feathers of varying degrees of growth - from small fluff to the so-called "stumps" (half-mature tubular formations with a soft structure). Therefore, for plucking to pass easily, and the finished carcass had a completely commercial appearance, wait for a couple of weeks until the birds cover the same degree of maturity with feathers.