The Complete Homestead Duck Guide
(Page 8 of 9)
As a compromise, you might dip the bird into cold water until the feathers are wet, then dunk it—for a minute or so—into 10 gallons of 160°F water to which you've added 1/2 cup of vinegar, a tablespoon of detergent, and a tablespoon of baking soda.
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When you're ready to pluck, simply grasp the feathers close to the skin and pull 'em out! Be sure to have a steep-sided container ready for feathers and down—and that there aren't any drafts in your work area—or you'll end up in the middle of a downy blizzard.
After a rough picking, dip the duck into warm water which has a film of melted wax or paraffin on top. Then immerse the bird in ice water, and the wax can be peeled free to remove pinfeathers and down. Another way to loosen such problem feathers is to rub the "roaster's" body with fine cornmeal.
(Some people avoid the whole plucking process by skinning the duck—and removing much of the fat along with the skin—but others feel this method detracts from the flavor of the bird and dries out the meat.)
CUTTIN' UP
Once the duck is cleaned, place it in cool water to keep it soft until you're ready to proceed with the actual dressing process.
In order to prepare your duck for the oven, lay the plucked bird on clean newspaper and—with a very sharp knife—cut off the feet and the lower legs at the first joint. Excise the oil sacs on the upper side of the tail as well.
Then remove the vent under the tail, and make a clean incision from the vent hole to the tip of the breastbone. Next, slit the skin on the back of the neck, pull it away from the flesh, and cut the neck off close to the body. Remove the crop and windpipe by pulling 'em out and cutting 'em off . . . again, as close to the body as possible.
Now insert your hand into the large incision and carefully work the viscera away from the inside walls of the body. Pull the contents out gently, being careful not to break the gallbladder: a tiny, green sack on the liver. If this should burst, discard the liver or any portion of it that takes on a green color. Make sure the lungs and any remaining parts of the windpipe are removed. Separate the liver, gizzard, and heart carefully. Massage the blood clot from the heart and cut the liver away from the intestines. To clean the gizzard, cut the fat and membrane away . . . then make a gash in the thickest part, cutting to—but not through—the lining. Remove the inner sac and discard it.
Clean the inside of the duck by running water through it, and wipe the outside of the carcass with a damp cloth. Place the bird in the refrigerator for 12 to 24 hours to give the muscles time to relax and become tender, then either cook or freeze your waterfowl feast. (You might want to store the giblets separately from the ducks: Such organs will only keep well for about three months, while the bird itself can be safely frozen for at least six.)
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