I butchered a couple of 8 week old mule ducks this afternoon. This is my first time doing ducks and I can tell you that plucking them is nothing like plucking a chicken! After all of their feathers were removed, there is this very fine layer of tiny feathers covering their belly and sides that I can't remove.
I even tried dunking one bird back into the pot of hot water but that didn't do a thing and I was afraid I'd start cooking my bird. Is there a trick to getting a duck carcass completely clean?
