Duck Carcass Storage

[protodon]

If I were to butcher a duck the sunday of thanksgiving week then refrigerate it until that day, would it still be good? I won't have time to process the duck during the week and I'd like to give it some time to rest.

Also, this would be the first time butchering a duck, is it any different than a chicken? I was thinking I might dry pluck to save the down. Is that even possible?

 

[TechEdFireman]

I would say it would be fine to sit in the fridge for that 4 days.

 

[jaku]

Should be fine. I wouldn't go much longer than that, but 4 days should be fine.

 

[Brunty_Farms]

You can save the down but it takes years for the down to be "usable" I'm not sure why... I just seen it on "Dirty Jobs"

Ducks are harder to process than chickens... the feathers seen to hold better. I would suggest doing a hot scald of 170-180 degrees though. Seems like the higher temps penatrate the oils better.