Rules for slaughtering ducks at home

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Among all poultry that are in the greatest demand among domestic and foreign farmers, ducks occupy one of the most prominent places. And this is quite natural, because the birds in question have many undeniable advantages. They are quite unpretentious, and their meat can boast of excellent taste.

Content

Preparatory activities
Slaughter of poultry
How to pluck a duck correctly?
The first stage of cutting
Further actions

Slaughtering ducks at home

In addition, they quickly turn from ducklings into adults, and therefore it is not at all surprising that such a topic as slaughtering ducks at home is steadily popular. Of course, such an event cannot be called pleasant, but in many cases it really cannot be done without it, which makes the disclosure of this topic an entirely justified decision.

Preparatory activities

First of all, it should be noted that before killing the selected duck, it is necessary to familiarize yourself with several key conditions, the consideration of which is highly desirable. It is strongly discouraged to ignore them, so that the result of the procedure performed does not disappoint the owner of the bird. So, it is not worth hammering a duck, the weight and dimensions of which do not reach the average values. Practice shows that it is best to send this bird for slaughter when it reaches the age of 2-2.5 months (the best slaughter period is 60-65 days). If the optimal age for slaughter is missed, then in the overwhelming majority of cases the meat of such a duck will have a much less pleasant taste.

As for other significant rules that provide for the preparation of this bird for slaughter, their list looks like this:

Regarding how much time the duck should not be fed before slaughtering, it is worth noting that this period is within 12-15 hours. Also, if the owner plans to kill the bird in the morning, night fasting can be organized for her.
Regardless of the option chosen for preparation for slaughter, the duck must be provided with free access to water.
The room chosen for keeping the poultry should be illuminated throughout the dark hours of the day.

All of the above measures must be taken into account so that the intestines of the duck sent for slaughter are empty.

Slaughter of poultry

As practice shows, the most popular method by which duck slaughter can be carried out is external. The reason for this is extremely simple: this technique has been tested by many generations of poultry breeders, featuring maximum simplicity and reliability. Guided by its rules, anyone can slaughter a duck, even a novice owner of such birds. This circumstance is especially important for those who seek to solve the problem under consideration at home, without having any special tools or specific skills. Of course, a duck can be hacked to death, however, the above method of killing this bird is considered much more preferable.

So, for everyone who wants to know how to properly hammer a duck with an external method, it is reasonable to familiarize yourself with the following sequence of actions:

The bird needs to be hung upside down, while laying one wing after the other. Also, in such cases, it makes sense to use a special metal cone.
The duck's neck must be extended, and then the carotid artery located on it must be cut.
Having carried out the above action, you need to wait until the body of the bird is bled. As a rule, this takes a little more than a quarter of an hour.

Guided by the simple recommendations listed above, everyone can properly hammer their duck. Also, anyone can familiarize themselves with the many videos on this topic that are present on the vastness of the World Wide Web and allow you to accurately solve this problem. Well, after the blood stops flowing from the body of the killed bird, you can proceed to the implementation of further measures, which are plucking the carcass and its subsequent cutting.

How to pluck a duck correctly?

Before plucking a duck, it is important to take into account that it is not recommended to start work immediately after slaughtering a bird. This is explained by the fact that the fat located under the skin of the carcass should solidify, so that the cover can be preserved without problems. The experience of specialists shows that it is worth starting plucking no earlier than a couple of hours after slaughter: this is the time needed to give the duck's adipose tissue the optimum temperature. As for the procedure for removing feathers itself, it provides for three main methods, each of which is presented below:

Dry. An excellent option for everyone who wants to solve the problem under consideration at home. In order to pluck the carcass in this way, you need to put it on paper or a piece of cloth, and then remove large feathers in the direction of growth, and small ones in the opposite direction. As soon as the main cover is removed, you can begin to singe the smallest hairs (the time spent on this operation is only a few seconds - in order to avoid melting the subcutaneous fat and burning the skin). After that, it remains just to wash the carcass, thoroughly cleaning it from carbon deposits.
Scalding. In order to pluck the duck in this way, you need to place it in a suitable container, about half filled with water. The latter must be heated to 75-80 ° C, and then the carcass must be turned in it, thereby scalding it. After the duck is completely filled with water and left for a period not exceeding a quarter of an hour. Next, the carcass must be removed from the container, wait until the water drains from it, and then pluck and gently singe.
Hot method. In this case, you need to take a bag of sturdy fabric, soak it in hot water and place the duck carcass in it. Having tied a bag with a bat with a bird more tightly, it is held for 15 minutes, and then the feathers are ironed through the fabric using an ordinary household iron. The final stage of the event under consideration is plucking, which allows you to remove each feather with a minimum investment of time and effort.

The first stage of cutting

Having completed the procedure for plucking a duck carcass, you can start cutting and gutting it. If we single out the first action envisaged in a similar situation, then such is the removal of the intestines. In order to complete it, you need to make a special hole in the anus of the carcass (if the intestines are not removed, then the latter cannot be stored in the refrigerator for a long time). As for the next steps, their sequence is presented in the following list:

Before gutting a broken bird, it is important to cut off its neck.
Next, the wings and legs are separated. The first must be cut along the line of the initial, and the second - a couple of centimeters below the heel joint.
The carcass should be gutted after the appropriate incision has been made on the belly.Subsequently, the removed offal can be used as ingredients for minced meat or broths.
Do not forget about the removal of the goiter and esophagus. Correct cutting of duck involves removing it through a hole in the neck.

It is necessary to butcher the duck carcass so that no abdominal fat deposits remain in it - they must be removed.

Further actions

Having finally gutted the broken bird, you can start rinsing it with running water, drying it and then freezing it. If the carcass is intended for cooking a particular dish without delay, then the sequence of further actions is as follows:

First of all, the hams are separated by means of a suitable knife - so that the meat is captured as close to the spine as possible. Wings should be treated in the same way.
The sirloin must be cut lengthwise, and scissors can be used to separate the ribs and tail.
It is advisable to chop the meat into several portions, not forgetting to first get rid of the sebaceous gland. The latter can make the taste and smell of duck meat much less pleasant, and therefore this recommendation should not be ignored.
As for the skin, it can be melted directly with fat, and it makes sense to use the remaining ridge of the beaten bird in the manufacture of various first courses.

In the end, it remains to note that both ordinary domestic ducks and their musky cousins - Indo-ducks, whose popularity is steadily growing every year, can be butchered in this way. This thesis is also true for the wild representatives of this biological species, with the only difference that in the process of cutting birds killed in the hunt, it is necessary to pay increased attention to removing pellets from the carcasses stuck in them.