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Butchering Ducks

Discussion in 'Meat Birds ETC' started by benjensen842, Aug 21, 2009.

  1. benjensen842

    benjensen842 Out Of The Brooder

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    Feb 5, 2009
    Indiana
    I am raising some ducks for the first time for meat. What is the easiest and most humane way to slaughter a duck? Any suggestions on how to make the dressing smoothly?
     
  2. goosedragon

    goosedragon Chillin' With My Peeps

    Mar 28, 2009
    Central NC
    Quote:Do you know what a slaughter cone is? your best bet is to place them in such a cone with their head hanging out the bottom and their wings restrained by the cone. A sharp rap to the back of the head will either kill them or knock them out while their neck is cut so the blood will drain quickly. After they have bled out it is pretty much like chickens, add a little detergent to the scald water to get by the waterproofing and don't forget to remove the oil gland by the tail.
     
  3. smurfboe

    smurfboe Out Of The Brooder

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    Jul 10, 2009
    Phillipston, MA
    OH my, rest in peace [​IMG]
     
  4. LittleSquidgenHome

    LittleSquidgenHome Chillin' With My Peeps

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    Aug 21, 2009
    Michiana
    I was wondering if anyone knows of a good butchering tutorial, from start to finish, for ducks?
    I am about to cull about 8 of my flock for the first time, and I havent found a comprehensive tutorial, about ducks specifically, start to finish. I grew up in a house where we ate duck but my Dad always skinned them so I am out of knowledge with the plucking and gland removal. I suppose I could just take them one at a time...

    And benjensen842- I am no help in the butchering advice, I was going to ask the question myself, but you did it for me, Thank you!
     
  5. Wifezilla

    Wifezilla Positively Ducky

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    Oct 2, 2008
    Colorado
    I am raising dual purpose ducks....but so far I am so in love with the goofy things I haven't had the heart to butcher any of them [​IMG]

    (I am such a marshmallow)
     
  6. goosedragon

    goosedragon Chillin' With My Peeps

    Mar 28, 2009
    Central NC
    Quote:If anyone tries the second method, here are some additional tips
    The time to butcher is important with ducks, you want to do it after any molt is complete otherwise you will be pulling pinfeathers forever.
    Don't have the scalding water too hot, you are not cooking the bird, just loosing its feathers. you should be able to handle the bird as soon as it is scalded. Add some food safe detergent to the scald water to help it penatrate the waterproof feathers and get down to the skin where the heat is needed.
    After the rough plucking is completed use DUXWAX to remove the down and 'hairy' feathers. Duxwax is a mixture of wax and rosin and is available at the older poultry supply houses. You use it like ladies use wax to remove hair. You dip the duck in the melted wax than cold water to set the wax. It peels off fairly easily and brings everything off with it.
    Fianlly allow the bird to rest before cooking or freezing. In the refrig. or on ice at least overnight, 24 hours is better. This allows the meat to 'relax' and it will be much more tender when cooked.
    Don't forget the 'giblets', the neck makes wonderfull stock for gravy,the heart and liver are mighty fine eating, the gizzard isn't bad but it takes some effort to clean and is usually tough, I usually toss it.
    I hoped this helped and remember it is going to take at least twice as long to process a duck as it does a chicken. ~gd
     
  7. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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    Jul 19, 2009
    Quote:DUXWAX is very expensive, over $10 for a three pound block from these poultry houses. If you go to Blended Waxes , you can get it for $20 for a 10 lb slab or $80 for 50 lbs. The product sheet is here.
     

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