Best way to process a muscovy?

[savingdogs]

We are about to embark on processing 10 muscovy ducks, at 12 1/2 weeks per the instructions of the hatchery.

We have never done this before and really want to get a nice meal for our buck and our hard work. Suggestions on how to do it correctly? Do we have to buy duck wax? How do we make sure we avoid that gland or whatever? What is the easiest way to kill a duck.
I assure you, my husband will do the deed, I won't be home! But I need to get him some good directions. Thanks in advance!

 

[becky3086]

I have not done a muscovie but the ducks I have killed, I had no problem dry plucking (as long as it is done right after the kill when the birds is still warm)except the lower wings which I just cut off.

 

[becky3086]

I have not done a muscovie but the ducks I have killed, I had no problem dry plucking (as long as it is done right after the kill when the birds is still warm)except the lower wings which I just cut off.

 

[Red Maple Farms]

It's pretty much the same as butchering a chicken, except for dealing with all the pin feathers. The information you seek can be found in the meat section notable archives.

Our preference is to use duck wax to remove the remaining down and pin feathers after the first pluck. It is faster than removing them by hand and produces a clean carcass.

 

[Steve_of_sandspoultry]

We skin ours, it's much faster than plucking.

Steve