um, what? Processing question

Discussion in 'Ducks' started by FrenchHen, Sep 26, 2009.

  1. FrenchHen

    FrenchHen Chicken Ambassador

    Jan 26, 2009
    Bagshot Row
    Husband sent birdies to Freezer camp last week, including Eugene the wonky duck.

    Husband left about 10% of Eugene's feathers on. [​IMG]

    I'm brining him now...but is there something simple I can do with Eugene to deal with his hairy problem?

    We don't plan on eating the skin...
  2. jenjscott

    jenjscott Mosquito Beach Poultry

    May 24, 2008
    Southeast Arkansas
    skin him.
  3. FrenchHen

    FrenchHen Chicken Ambassador

    Jan 26, 2009
    Bagshot Row
    What's the easiest way to do that?

    I've never worked with a duck and this one's skin seemed rather adhered to the carcass.

    At which end does one start?

    (sorry to sound like an idiot...but this is all new to me)
  4. Le Canard de Barbarie

    Le Canard de Barbarie Songster

    Jul 19, 2009
    First I scald for about a minute at 150 degrees F, or when the large wing or tail feathers easily pull out. Then after a good rough plucking I dip the bird in duck wax and peel off the remaining feathers. If necessary I will use a pinning knife.

    I also try to slaughter around 7, 12.5 and 18 weeks of age to avoid pin feathers.
  5. LittleSquidgenHome

    LittleSquidgenHome Songster

    Aug 21, 2009
    We roast first and then skin when we have a pinfeather problem. We actually cooked one in the crock pot yesterday. He had LOADS of pinfeathers. The we left his skin on, the crock pot cooked him well and we got the benefit of the skin with all the juices being kept in and then I just sliced down his breast and we peeled his skin off like a jacket, leaving a skinless intacked carcase. I personally think if you arent goin got eat the skin, which I dont really like to, the crock pot is the way to go.

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