Aromatic and rich duck soup is a nutritious and healthy dish. However, in order to prepare such a soup, it is necessary to carefully prepare the bird itself by gutting and cutting it.
The purchased duck is completely ready for cooking, and it only needs to be cut into portions. The situation is completely different if poultry is used to make the soup, because after slaughter it will need to be plucked and gutted on your own. Of course, these procedures can hardly be called pleasant, but what pleasure will you get when you make homemade rich soup.
Regardless of how the duck was killed, immediately after slaughter it must be hung upside down for two minutes so that the blood is drained from the carcass. After that, the duck is completely ready for plucking.
Plucking is a laborious process and deserves special attention. It can be carried out in two ways: on a dry or pre-scalded carcass.
If the bird is killed by a bloodless (external method), then pluck it immediately without delay, while the carcass is still warm. The process of removing feathers from the body begins, then they move on to the chest, then to the shoulders and wings. Many leave some feathers when plucking in order to hide the place of the cut, but this is not at all necessary. It is more convenient to cut the bird while sitting so that the feathers do not fly apart. It is worth putting containers for the pen nearby. By plucking a bird, you can sort large and small feathers, laying them out separately. It is advisable to pluck carefully, without damaging the skin. After removing the fluff and feathers, you need to carefully clean the hemp and fluff with a knife.
Duck is rich in proteins, so nutritionists advise including it in the diet with increased physical exertion, as well as with nervous exhaustion.
If the bird was killed by whipping (internally), it is worth starting the plucking procedure approximately 3 hours after slaughter. To do this, the bird is immersed in hot water for a minute, the temperature of which should be about 70 ° C, and after that long feathers are pulled out of the wings and tail. Then pluck the rest of the feathers. This should be done as quickly as possible. This method has one small drawback: after plucking like this, duck meat almost always turns reddish.
To remove small fluffs clean, the skin on the carcass is singed. Before that, it is pulled slightly so that it is smooth. When singing, the wings should be spread and, stretching the duck over the burner, singe the carcass from all sides.
Duck oil is a part of many cosmetic preparations, in particular, winter nourishing creams.
Now you can start gutting the bird. Before gutting, the wings, legs, neck are cut off from the carcass and an incision is made at the bottom of the body. The intestines and gallbladder are expelled. The liver is removed through an incision in the peritoneum: the heart, lungs, liver and stomach.
After gutting, the domestic duck is cooled and thoroughly washed in cool water for about 20 minutes. There is no need to leave it in water for a long time. But a wild bird, on the contrary, must be kept in water for several hours before gutting to eliminate the unpleasant odor. The duck is then completely ready to cook. You can boil the duck whole or cut the carcass into portions that can be spread over bowls of soup.
