Now where did I leave those big girl panties...?

[patandchickens]

DNow this time I plucked. Holy cow what a pain! Even with a scalding dunk and some soap in the water, those feathers did NOT want to come off.

Is it possible you did not scald long or hot enough? Disclaimer, I have never plucked a duck (and I know the downy fluff is far more of a PITA with waterfowl than with chickens, although honestly I've had some really weirdly hairy chickens), but for me with chickens anyhow it took quite a while -- probably, I am embarrased to say, a dozen birds or more -- for me to really figure out how to scald CORRECTLY.

On a correctly scalded chicken the feathers just wipe right off. (The annoying little hairy downy things do not, but the *feathers* do).

Anyhow congrats on another duck dinner ,

Pat

 

[Wifezilla]

I might not have left it in long enough. I did dunk it half way through to get off some of the loose feathers. I know I will get better the more ducks I butcher....hopefully

 

[savingdogs]

Well I'm sure someone here has more experience, but we have learned already that it is MUCH harder to pluck a duck than a chicken.

We ended up skinning our ducks because it was so much easier. I know some people think that is the best part, but we really thought the breast was the best part, not the skin. On one of the last ones I compromised and just plucked around the breast area and cut off that skin with it and then skinned the rest. I think I will do that from now on.

 

[Wifezilla]

The reason for keeping the skin on is a good one...the fat! Duck fat is a culinary delight. But I will have to think carefully about how much I need that duck fat before doing it again!

And as for the duck breast. Mmmmmmmmmmm! Very steak-like but without the need for acreage

 

[savingdogs]

We cooked it wrapped in bacon...................

*looks out of window longingly for more extra drakes and sighs when I see none........*