Plucking ducks

[cukooformarans]

How was it? Was it tender? How old was the bird?? (Sorry for all of the questions!) We processed our first one the weekend before last and ate it on Thursday. I really think I overcooked it because it was very very very tough but the taste was good. I am trying to figure out what I did wrong.

 

[jdywntr]

Quote:
My muscovy was a drake about 6 months old, was molting (which didn't seem that bad but I have nothing to compare it too) and dressed to 4.8 lbs without the wings. I had a hard time plucking the wings so ended up cutting them off.
Mine was tender. It was a bit overcooked in the breast but not much. Tasted of roast beef with a similar texture. I was very happy. From everything I have read, roastin needs to be spot on or else you end up with tough duck. Or else you can go low and slow and regardless it will be tender. I am looking forward to the breast and leg/thigh in the freezer.

 

[cukooformarans]

Thanks!

 

[Miss Lydia]

I read somewhere that if you process at around 12 weeks it's easier plucking, but I will have to search to find the info. Did you or dh do the actual deed jd? if you don't mind me asking and what method did you use, for further reference.

 

[jdywntr]

Quote:
I did the deed. DH wanted nothing to do with it (I'm hoping to change that in the future). It did not go as easy as I had hoped but so as not to offend anyone in the Duck forum, I will refer you to my meat birds post https://www.backyardchickens.com/forum/viewtopic.php?id=600189

There are a few things that I will change.

 

[cukooformarans]

Quote:
I've seen that, too. Supposedly with the muscovies anyway there are no pin feathers at that age... the one we processed was 6 mos so I have no direct experience to verify that, though.

 

[Miss Lydia]

I know a couple here where I live that I have gotten muscovies from and I'm pretty sure she processes hers at around 12 weeks. will have to check on that.

 

[iajewel]

Im gonna gut mine way before 12 hours, and its going to be plucked when I do it.

 

[D'Angelo N Va.]

Well in the last month I have processed about 10. Some I dry plucked, some I scalded. Either way they take about an hr. Honestly speaking when I scalded them the down feathers seemed more difficult. With out a doubt the wings are the worse to deal with. I cut a few off. It's not much meat on them anyways. I am going to save up for a plucked next yr. I have about 50 ducks left to do and they multiply like crazy so next yr. Will be more.

 

[Yellow House Farm]

Here's how we do ducks. It takes a little bit of investment, but if you're going to process ducks frequently, it is well worth it.

Step 1: Slaughter and bleed out.

Step 2: Scald. The water should be between 150 and 160 degrees with a fair amount of dish soap in the water to cut the grease. When you're scalding, slosh the bird up and down rhythmically. After a minute or so, take one of the long primary wing feathers between thumb and forefinger. Shake gently, and, if the bird is ready, the feather will pop out with ease. If you have to tug hard, it's not ready. The scald makes or breaks everything.

Step 3: On a stainless steel table or a table covered with a plastic trash bag opened up for a table covering (sanitary and disposable) quickly pluck the duck. Begin by removing the wing and tail feathers. As the birds cool, the larger feathers are the first to reset themselves and become difficult to pull. A scalded bird isn't really plucked, it's rubbed. Put the bird on the table and work against the grain of the feathers. Try to pluck one section at a time, if you randomly grab all over the bird it makes a mess, Just do one side of the breast and then the other, then one leg and then the other. Do the wings quickly, rubbing your thumbs firmly and in a circular motion. Be careful to get the leg-pit as clean as possible. There's still going to be a fair amount of down on the carcass, but as much as you can within reason should be removed.

Step 4: Wax. In an outdoor turkey boiler, filled between 1/2 and 2/3 full with water brought to a boil, melt a good chunk of dux wax, available online from Cornerstone Farms and other venues. There should be a solid inch or a bit more of wax floating on top of the water. Shut off the wax. Fill a clean, preferably new, 5-gallon bucket with icey water--plenty of ice. Remove the head of the duck, leaving the neck long. Don't cut off the feet, they are your handle. You are now going to make a candle out of your duck. Holding the feet of the duck, dip it into the wax water, head first, submerging it up to the ankle, pull in out and immerse it in the ice water. Repeat for a total of three dips in each water. These are dips, dip it in, pull it out. Don't leave the bird hanging out in the hot wax water where its skin will be dammaged. Do it rhythmically, but smoothly, so that it doesn't splash everywhere. In the third dip into the ice water, leave it there submersed to harden up for a minute or two in the icey water. Test it by inserting your finger inbetween the leg and to body. The wax should be cold all the way down to the skin, telling you that it's gripping all of the down tightly at the skin. Then, back on the table, pull of the wax, applying pressure on the skin. You'll notice that the wax removes almost all the feathers. The few remaining will come off with your pin feather knife. Return the used wax to the wax melter. There it will remelt. Every once in a while you'll have to reheat the wax water and add fresh ice to the icey water. For hygienic purposes use these two receptacles uniquely for this purpose, cleaning them well. To dispose of the wax after the day of slaughtering, allow it to cool, and it will harden. Be sure to dispose of it, though, for it will seal in the water below it that, if left uncleaned, will fester.

Step 5: Eviscerate and chill.

Good luck!!!!