How To Butcher A Duck With Complete Instructions

How to butcher a duck

Knowing how to peck ducks or other poultry is a useful skill to have. Being able to cook your own poultry may not be fun or appealing, but it allows you to save money and provide your own ethically raised meat. I raise my own poultry because I don’t like to support the inhumane conditions of factory farms. I also want to know where my food comes from. I am sharing this post for those who want to make their own duck for meat.This post contains affiliate links or advertisements. Read: how to kill a duck

How to Butcher a Duck – Getting Started

To butcher a duck, you would follow the same procedure for the butchering of a chicken or a turkey. I find that ducks are cuter than chickens, and are harder to kill. In this way, I see the process as similar to killing a turkey. If you want to read more about how I mentally prepared for this process, check out my post How to Prepare for Fall Slaughter.

• sharp knife
• a container of bleach for disinfection
• ax or ax
• blood and organs box
• water-coated pot and electric or propane burner
• table
• container for ducks to dress
• ice or refrigerator to chill meat

Catch your ducks the night before and put them in a coop with plenty of clean water but no food. This will help eliminate the digestive system so that the slaughtering process is cleaner. As an Amazon Associate, I earn on qualifying purchases.

How to Humanely Kill a Duck

There are several ways to kill a duck. I feel that the most humane method is to decapitate the bird with a hammer or ax. It’s fast, efficient, and humane. Some people feel that bleeding a bird to death will draw more blood from its carcass. I’ve never had a problem with too much blood in a carcass after decapitating a bird. Here are the different ways that some people use. I don’t feel that these are all humane methods.

• Sucking duck blood by slitting an artery on each side of the neck
• Cut down the duck quickly with an incubator
• Use a sharp knife to cut the duck’s brain
• Duck neck
• Shoot the duck in the head

I use an old feed bag with a hole in the corner to keep the duck still while I kill it. The duck head is poked through the hole, allowing me to collect the bag and keep it around my feet. The next best method, in my opinion, is to use a killer cone and cut the arteries. This allows the bird to bleed to death. I noticed that after 2 or 3 minutes the bird calmed down again. As an Amazon affiliate, I earn a commission on qualifying purchases.

Clean the carcass

Once the bird is dead, butchering a duck is not that difficult. You want to work quickly and keep your tables and utensils clean to prevent bacterial growth on the meat. I keep a faucet with a valve closed ready to wash the carcass, table and knives. Read more: How to mine monero on chromebookOnce the bird has bled and stopped flapping, give it a good run. Wash the feet and press down on the abdomen while rinsing with the hose to push the stool in the stoma out and rinse.

Spitting vs skinning a duck

At this point, you will scrape the scales and pluck the feathers or skin. I chose to skin these ducks because they are about 5 months old and very difficult to pluck at that age. The best age to peck ducks, for easy feather removal, is between 7 and 8 weeks old. If you choose to pluck, you’ll have to soak the carcass in hot water (145-150 degrees Fahrenheit) for about a minute. For the cleanest carcass, I recommend using Duck Wax to remove all the fluff. For a picture of the descaling process, see my post How to Slaughter a Chicken… I give a more detailed description there. As an Amazon Associate, I earn money from qualifying purchases. Leaving the skin on also gives you the option of saving duck fat for rendering. I decided I’d rather eat leaner meat and spend less time preparing it. Lift the skin and cut along the belly, toward the fish’s tail. Pull the skin back and use the knife to separate the skin from the flesh as you work your way around the entire bird. No meat there anyway. The back, wings, and legs are the hardest parts to come into contact with the skin.

How to release a duck

Once you’ve skinned or stripped the carcass, you’re ready to start dissecting the meat. Use a knife to cut around the vent, taking care not to puncture the intestines. Start at the belly, between the rib cage and the vent and make a shallow incision into the meat, using your fingers to pull this out, pulling the meat out and out of the intestines. This will allow you to insert the knife into the incision and cut around the stoma without cutting into the internals. Using your fingers, close the vent and pull the intestines out and out of the carcass to avoid spilling the contents of the meat. extra: how to use baby sling Ma will be attached to the other end of the intestine. You will need to insert your hand into the body cavity to pull it out. Chances are you’ll end up dragging your gizzards, liver, and gallbladder out into a big mess. You will want to remove this green gallbladder along with a small portion of the liver to prevent bile from entering the liver, next you should look for the heart and possibly the tree and trachea. Plants usually remove gizzards and livers and may also cut off the neck area. The lungs fit neatly into the rib cage and are a little harder to pull out. You will need to sweep your fingers between the ribs and pull the tissue out.

Keep Gizzard?

If you don’t like gizzards, hearts, and livers, cook them thoroughly and feed them to pets or chickens. The gizzard needs to be cut open, cleaned and peeled off the yellow film before cooking. For a picture of the process, see my post How to Slaughter a Chicken… I describe it in more detail there. Remove the neck and foot by cutting through the ligaments that hold the bones together at the joints instead of trying to cut through the bone. That will only damage your knife and put your fingers at risk.

Wash and chill the carcass

Wash the carcass thoroughly and chill as quickly as possible to prevent bacterial growth. For the most tender meat, soak the duck in a brine solution. Remember that cooking poultry the same day will make them tough, if you are freezing ducks you can wrap them up and freeze them immediately. Take the bird out of the freezer two or three days before you plan to cook it and let it defrost completely in the refrigerator before cooking. However, if you can soak the duck in a brine solution for 24 hours and then freeze it, you will have a much softer bird. As an Amazon Associate, I earn on qualifying purchases.

How to butcher a duck – Tip:

• Always sharpen your knife before you start. A You should take some time between each bird to sharpen your knife.
• I keep a bucket or small bucket of bleach on the table to wipe my hands and knives between the birds, or in case poop spills on the meat. Rinse with sea water then use cold water from your faucet.
• If you do meat in warm weather, keep a cooler full of ice to put your dressed birds in for quick cooling.
• In the fall, try to choose a very cool day to process your bird. Warm fall days are prime hunting times for yellow coats. They will gather around the organs and carcasses of animals.
• Have one or two helpers, if possible. You can set up an assembly line if you have a lot of birds to handle, making the job go much faster.
• The first time I slaughtered a chicken, it took me about 40 minutes. Now it takes about 20 minutes per bird. Allow yourself plenty of time to get set up and have everything you need ready.
• A large pot of water will take quite a while to reach 145-150 degrees F. Get the pot of water on the stove to burn first, then prepare your other chores.

Can you raise grassland ducks for eggs and meat? As an Amazon Associate, I earn on qualifying purchases.

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