Modern housewives rarely have to pluck a bird, let alone a duck, even more so. Ready carcasses usually go on sale. But if there is a hunter in the family, the prey needs to be prepared, which means that you will have to master the difficult task of plucking ducks. This process is laborious, not very fast, but how nice it will be to cook something tasty for lunch.
It is necessary
- - metal basin;
- - canvas bag;
- - iron;
- - knife;
- - burner;
- - flour.
Instructions
Step 1
Ducks are plucked in two ways: pre-scalding and dry. The easiest way is to put the duck in a large metal basin, scald it with hot water (70-80 degrees), soak for 15 minutes in water and start pinching. In this case, you need to pour water so that it falls on the feathers.
Step 2
There is another option, but not entirely unusual. Soak a canvas bag in boiling water for 10-15 minutes. Then take out, squeeze lightly and place the carcass in it.
Step 3
Iron the duck bag with a well-heated iron. This process will take up to 10 minutes. After that, remove the duck carcass from the bag and start plucking directly, this is done by hand. The feather is removed first, and then the fluff. You should begin to pluck the duck from the chest, gradually moving to the back and neck. The disadvantage of scalding is the redness of the duck meat. It is necessary to start plucking a bird with a similar method 4 hours after its slaughter.
Step 4
Immediately after slaughter, while the bird is still warm, dry plucking is performed. For convenience, sit on a low chair and lay the game head down on your knees. Place a box next to your down and feather knees. Feather and down should be removed with care to avoid damage to the skin. The bird is usually plucked clean. If you plan to store it, then it is better to use a dry method for plucking.
Step 5
After finishing the removal of feathers and fluff with a blunt knife, remove the fluff and hemp. To remove the remaining fine hairs and feathers, the bird can be singed. Before singing, the skin must be straightened so that there are no folds on it. To do this, unfold the wings, stretch the duck by the paws and head and singe over the burner.
Step 6
If the carcass is singed on a smoky flame or it is wet, rub the carcass with flour. Flour will absorb moisture, and fine hairs left after plucking will easily separate from the skin and burn. Soot along with flour will quickly be washed off with water. Singe the carcass carefully so as not to damage the skin and melt the subcutaneous fat.
