help w/ duck processing

Discussion in 'Meat Birds ETC' started by redturtle, Jun 1, 2010.

  1. redturtle

    redturtle Chillin' With My Peeps

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    Apr 3, 2010
    stanardsville, va
    in about 10 days DH and I will be doing our first processing...

    i have looked and looked and read and read...so i think we are all ready to go...

    someone said that processing ducks was a little different than chickens however all i have found is to put soap in the scald water which needs to be around 175 degrees F

    can anyone give me any other ideas as to how it is different or is it the same as chixn after the scalding???

    thnx for the info
     
  2. TechEdFireman

    TechEdFireman Chillin' With My Peeps

  3. redturtle

    redturtle Chillin' With My Peeps

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    Apr 3, 2010
    stanardsville, va
    Quote:yep...i saw that video..it was pretty good

    mine are mallards and will be approximately 11 weeks old at time of going to freezer camp

    any info is very helpful...thnx much
     
    Last edited: Jun 1, 2010
  4. lilwhispers

    lilwhispers Chillin' With My Peeps

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    Feb 13, 2008
    Idaho
    We had rouens growing up when we butcherd them alot of times we would just cut off the breast meat and feed the rest to the cats or dogs. I have also plucked them before killing once (in the days of my great-great grandparents the farm wives would pluck their waterfowl 2-3 times during the summer months for filling pillows,blankets,etc.) was quicker then scalding in my opinion.
     

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