First Attempt at duck processing

Discussion in 'Meat Birds ETC' started by shoshoneRob, Nov 6, 2015.

  1. shoshoneRob

    shoshoneRob Hatching

    Nov 6, 2015
    I have been looking up tips and tutorials on duck processing and decided to go with hanging the ducks for a few days before plucking. A common tip I saw was not to gut the birds until after they've been hanging for a few days and then plucked.

    I hung 2 Rouens this evening and just came across the tip of bleeding them out... Which I didn't do. I only dislocated the neck before hanging the birds.

    Are there any issues with this? Am I able to continue on with the process as initially planned?
  2. Hummingbird Hollow

    Hummingbird Hollow Songster

    Jul 1, 2011
    Colorado mountains
    I don't believe there will be any difference in the safety of the meat but perhaps the flavor and texture. You could bleed them know, not with as good results, but probably it will reduce the mess when you go to butcher them.

    I'm curiousto hear how the plucking goes. I butchered my first ducks this spring and the plucking was an absolute bear. The two Pekins I butchered at 7 weeks took about 90 minutes to pluck, the two I did at 8 weeks took almost two hours. After that I skinned the rest.
  3. mominoz

    mominoz Songster

    Feb 17, 2009
    North Georgia
    I have done a couple that had to be culled. I cut a corner out of a plastic feed bag, put duck in,with head out (I have since bought a cone), shot with pellet gun to stun in head (smacking with a stick was too difficult for me.)then cut neck to bleed, hanging bag up. . then I plucked, pulling down with the feathers, which i saved in a bag. I then only cut and breasted out the smaller birds, With the larger ducks, I skinned 2. I also had to do a small goose who died suddenly (choked), it was actually easier than the ducks or I got better. I cut off wings, legs,neck and head. Then I reached in and pulled the guts out. I wouldn't hang a bird personally, we have too many flies in the south , most the year round...and I would fear contamination... but I then wrap and put in refrigerater for a couple days before I freeze so the meat isn't tough.

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