Author Topic: DUCK PLUCKING (Read 3331 times)

c day · « **on:** August 13, 2010, 09:07:45 pm »

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

Fleecewife · « **Reply #1 on:** August 14, 2010, 10:31:26 pm »

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

I've never used a mechanical plucker although lots of folk do.

humphreymctush · « **Reply #2 on:** August 15, 2010, 08:09:24 am »

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.

darkbrowneggs · « **Reply #3 on:** August 15, 2010, 01:01:38 pm »

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

egglady · « **Reply #4 on:** August 15, 2010, 10:34:01 pm »

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?

humphreymctush · « **Reply #5 on:** August 16, 2010, 08:10:19 pm »

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.