Duck Carcass Storage

Discussion in 'Meat Birds ETC' started by protodon, Nov 6, 2009.

  1. protodon

    protodon Chillin' With My Peeps

    Mar 3, 2009
    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?
  2. TechEdFireman

    TechEdFireman Chillin' With My Peeps

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

    jaku Chillin' With My Peeps

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

    Brunty_Farms Chillin' With My Peeps

    Apr 29, 2007
    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.

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