How to pinch a duck correctly

How to pluck the duck correctly and quickly is an issue that concerns not only the owners of poultry farms, but also residents of cities. Today, the market provides an opportunity to purchase mallard feathers. Duck breast is an exquisite delicacy, however, to get it, you need to work a little.

How to pluck the duck at home

Techniques

Opinions on whether to pluck a carcass immediately after killing or wait until it cools completely differ, in any case, you can pluck a duck in two ways: dry m and with preliminary scalding.

Most poultry farmers advise performing the plucking procedure as soon as blood drains. Others believe that it is better to wait a couple of hours until the subcutaneous fat hardens: then the vegetation will be easier to pluck out and the skin will not tear. In general, how many people, so many opinions.

Dry version of peeling

How to pluck a duck at home using the dry method? First you need to lay the carcass on a large flat board. The plucking of ducks, like any other bird, begins with large feathers on the wings. The longest feathers should be removed along the growth line, down, on the contrary, against the line. The movements should be sharp and precise so that the pen can be pulled out at a time, but not injure the skin.

After removing all large feathers, a large number of small feathers and fluff will remain. This vegetation is easily removed with a knife, pressing its dull side against the skin against the growth line. Then you need to grind the carcass, because all the hairs definitely cannot be pinched.

After plucking by hand, wipe the duck with flour to remove excess fluid and fat. You can singe it with straw, then it will acquire a unique aroma. If it is not possible to do this at home, then you can hold the carcass over the gas burner. The carcass that has been plucked and tarred should be thoroughly washed and wiped dry with a towel. In order for the bird to be stored for a long time, it is necessary to use the dry method of plucking. Their skin is still thin, and therefore, only the dry method is suitable for plucking them, the other methods injure the skin too much, and then the process of removing vegetation will become a painful torture. It is better to leave the young individual for a couple of hours, so that the body cools down, and then all the feathers will be easy to remove.

Pre-scalding option

You can pinch the duck at home by scalding first, that is, the slaughtered duck is immersed in boiling water. First you need to heat the water to about 80 ° C, then you need to lower the carcass into the pan for a couple of minutes. After scalding, you must immediately begin the plucking procedure until the body has cooled down.

The plucking of a duck by the hot method otherwise does not differ from the dry. The feathers are plucked in the same sequence: first large, then small and fluff. The last thing you need to pluck feathers from the legs. As in the previous method, after removing almost all the feathers, the carcass should be scorched.

Unlike the dry method, you cannot use feathers after scalding, you will have to discard them. To perform the procedure, you can watch a video on how to properly pluck the duck at home. Moreover, today the Internet is simply full of all kinds of videos describing various ways.

Other methods

Manually plucking a duck is not as easy as it seems at first glance. Fortunately, we live in an age of advanced technology, when a plucking machine was invented a long time ago. You can also watch the video on how to quickly pluck a duck with a typewriter.

When the question arises how to pluck an duck, many people think that this is nothing complicated, it is no different from the usual one. On the one hand, it is, but scalding methods are not suitable in this case. A suitable option is hot processing. For its implementation you will need:

• linen bag;
• hot water;
• iron.

To pluck the indole at home correctly, you should wet the bag in hot water and unscrew it. Put a bird inside. After tightening the bag tightly, you need to leave the bird in it for about 15 minutes, then iron the feathers through the burlap with an iron. After that, you can begin to pinch. Further, the procedure is completely identical to all the previous ones.

If you think how to quickly pluck one or several ducks, you can use another express method.For it, you will need special nozzles and any rotating device (hammer or screwdriver). To get rid of feathers in this way, it’s better not only to install the drill on a flat, even surface, but also to fix it securely, then attach the nozzle – and the home-made plucker is ready.

Such nozzles can be used both at home and and on the hunt. The nozzle is relatively inexpensive, and saves a lot of time. However, it is better to deprive feather ducks using this method in the open air, as the procedure is accompanied by an unpleasant odor.

How not to lose valuable fluff

For the successful development of the economy, all processes must be debugged so that practically nothing was thrown away, but was used to the maximum. Duck is not only a delicacy, but also feathers that can also be used to make pillows, jackets and other products, so it’s important to know not only how to pluck the duck, but also how to preserve valuable feathers.

When the duck they pluck out the fluff for later use; they must first be washed well in water with washing powder. It’s best to soak them for a couple of hours. So it turns out to remove the unpleasant odor, dirt and grease residues, then you need to rinse the feathers several times already in clean water, carefully squeezing each time.

In the end, the fluff should be put in a colander and squeezed well. After that, transfer it to a bag of gauze and hang to dry in a dry, ventilated area.The bag should be shaken periodically.

Cutting

After you have selected the desired method and the bird has been prepared properly, you can proceed to cut. To cut the duck, you need to follow the steps in a clear sequence:

• the neck is cut off first;
• the legs need to be cut just above the heel joint;
• the first wing phalanx also should be removed;
• carefully make an incision at the bottom of the abdomen and remove the internal organs (special scrupulousness is required here, so that when you take offal, do not crush the bile, otherwise there is a big risk of spoiling the whole carcass);

After all the manipulations, the carcass must be thoroughly washed under running water, but there is no need to get carried away, therefore ak the more duck in the water, the less nutrients remain in the meat. If you don’t understand something, you can always find the corresponding video on the Internet and dispel your doubts.

If the duck does not cook immediately, it needs to be frozen. When the cooking process does not involve the use of the whole carcass, you should continue cutting. First of all, the duck is cut in half, the fillet is disconnected from the upper part, the wings are cut off along the joint, in the lower part along the femoral joint the hams are disconnected. All parts are laid out in sachets and stored until use.

Generalization

If you have a question about how to pluck ducks, experts suggest various ways:

• on dry;
• get rid of feathers, pre-filled with hot water;
• get rid of feathers with a typewriter or nozzle;
• remove vegetation by hot method, with a bag and iron.

Duck is a very delicious delicacy, and if you need to quickly get rid of vegetation and cook, then the most suitable option is an electric pinch machine. In order to protect yourself and avoid mistakes during the processing of the carcass, it is best to see how such a machine works on video. By quickly removing the feathers, you can start cutting the bird.