Duck For Dinner; How To Do It Yourself

[Mashallaharabia]

The way my family always did it; I find this the fastest and easiest way. Tie the bird's feet, hang it head down from the clothesline pole, have somebody hold the wings so it doesn't spatter blood all over by flapping ( that was my job, beginning at age 5), stick a sharp knife through the throat and rip outwards, hold the wound open while the blood drains out, dip the bird in hot but not quite boling water in a laundry tub or large stock pot, with a little dish soap in the water if it's a duck or goose, as this will make plucking easier and faster, pluck, hold bird over fire ( gas stovetop) while turning to singe off the pinfeathers, then gut, dress, and cut off the legs and head. Few things taste better than free range poultry; store bought chicken can't compare, and ducks and geese are now hard to find in supermarkets.
Squabs are handled the same way, except you don't cut the throats and bleed the carcass, just wring the necks.

 

[Onlyducks]

We used an axe and a board, catching the duck and holding down and beheading it. Then, let them bleed out. My husband does not pluck the birds, but skins them feathers and all.

 

[Mashallaharabia]

You get more bleed out if the heart is still pumping.

 

[laughingdog]

I just found fast and easy to tuck under my arm petting till they lull, then rip head of and let bleed out, skin, gut, cut off legs. BAD TEMPERED EXTRA SCOVY DRAKES ARE AWSOMELY YUMMY! Stilli feel bad about even the fast painless death.. and respect the gift given to me/that I've taken.