help w/ duck processing

[redturtle]

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

 

[TechEdFireman]

Try this site... http://www.featherman.net/videodemos.html ...it is the Featherman plucker site but it has a demo of processing ducks and t.hey talk about the temp it should be set at.

 

[redturtle]

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

 

[lilwhispers]

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.