The Accidental Smallholder Forum
Livestock => Poultry & Waterfowl => Topic started by: c day on August 13, 2010, 09:07:45 pm
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Hello all, anyone any advice on duck plucking, scald or not, ive just tried with new home made plucker but ripped skin and looks bruised.so not great. thanks
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I hate plucking anything but as I grew up on a turkey farm I've always had to do it. We had Muscovies here and we did scald them, in a big boiler. It helped with plucking and also stopped too much fluff going up my nose :D I've never used a mechanical plucker although lots of folk do.
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I pluck some of my ducks and poultry but more often than not to save time and hassle I skin them. I know there's nothing like roast skin but there are also nice things to cook with skinned birds. You can wrap the beasts in parma ham, make stews and soup, etc.
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Hi - I remember reading something somewhere about a product called Ducwax or something like that - You dip them in the warmed wax then in cold water and peel everything off. I try and find it again and post it if I do.
All the best
Sue
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i really like the idea of skinning them as we dont eat the skin anyway - can anyone give me guidance on how to do this please?
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All I do to skin them is chop off the feet and the ends of the wings then cut the skin down the front with a scalpel and then peel the skin off like taking off a baby grow. I'm by no means an expert and I had no expert instruction but my one bit of advice would be do it as soon as you have killed them and the skin will come off easily.