Plucking ducks was bad, decided to just skin and save fat. Would rendering fat with feathers make the fat taste gross?

[SnackMeat]

I plucked 4 drakes by hand and I did a pretty decent job. Due to time, it got salt brined before I had a chance to wax. Waxing did help but there was still a lot left. I had a 2 year old Muscovy that also must have had some Yeti in the family tree because I'm not sure how anyone could have hand plucked him.


Due to time, I decided to skin them and save the fat to try to render out. I am still going to do it but I wanted to know if anyone has a firm answer on this---I'd like to think between being hosed off multiple times during the processing phase, and then being salt brined for several days in icy salt water, if the feathers are likely to impart an unpleasant flavor to duck fat.

 

[Tex452]

Only one way to find out.
I’m a try it before saying something won’t work.