There is nothing quite like roast duck--the richness of the meat, the moistness of the texture. If you like duck meat and prefer to raise your own ducks, you could not only have the satisfaction of harvesting something you raised yourself, but you can also control the duck's diet, thus ensuring it is the most healthy meat possible. Read on to learn how to butcher a duck.
Instructions
1. Tie the duck's legs together with strong rope, and hang it so that the head is waist high.
2. Hold the head with one hand and cut the jugular with a sharp knife. Stoop down beneath the wings. Know that the duck may thrash its wing as it is dying. Hold the head firmly downward so that the blood is not spattered about.
3. Dip the duck in a pot of 140 to 150 degree water, and keep it there for a minute and a half. Move the duck around in the water a bit.
4. Hang the duck up again and pluck the feathers.
5. Cool the duck once the feathers have been removed by placing it in a pot of cold water.
6. Cut off the head and legs.
7. Remove the neck by slicing the skin of the neck and cutting it.
8. Make an incision from the sternum to the anus.
9. Remove the intestines intact. Be careful not to pierce them. Just cut them away from the connective tissue.
10. Cut out the heart and lungs.
11. Wash the carcass and place it in cool water until you are ready to either prepare the duck for freezing or cooking.
12. Clean the liver and gizzard. Remove the sack from the gizzard and dispose of it.
13. Remove the oil gland that is at the base of the duck's tail. Again, be careful not to pierce it.
14. Put the neck, gizzard, liver and heart in a plastic back and place it in the body cavity.
15. Place the duck in a plastic bag and remove as much of the air as possible before putting it in the freezer. Of course, these final steps are unnecessary if you are going to cook the duck right away.
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