Preparing a duck

[Lennard 10]

It has been over 10 years since I've prepared chicken (and iguanas for that matter) for cooking. I need to refresh my knowledge in case I obtain a duck...

 

I remember cutting the head of and making a long slit down the throat to pull the innards out with the fingers, also making a slit near the "anus" and cut the last piece of bowel out followed by holding the chicken in a pan with real hot water and then pluck the feathers and get the small stumps off with the gas flame.

 

I can probably do the same with a duck...or is there a better method? Was the order of things correct, first clean and then pluck or was it pluck and then clean?

 

L.

Edited September 26, 2006 by Lennard

[socks 32,253]

pluck first if you do it as soon as you kill the bird the feathers come out real easy .... or just skin it ..........

[conor 7]

hello all! could someone explain how to gut and skin a duck please! am new to duck shooting by new i mean havent shot one yet sorry for the simple question but dont want to ruin the meat thanks, conor

[Lennard 10]

The question on skinning was on my mind too...how do you do that?

 

L.

[tunny 0]

not much different from a rabbit and remove wings wile skining as not a lot on them anyway

[bill88 6]

heres how i do it

 

snap the legs off at the knuckle

cut the wings, tail and head off

make a slit round whats left of the head and round the bum

make a slit down the chest to join the last ones up

peel the skin off being careful of the inards

pull the guts out

clean the whole thing in warm water

 

will.

[Lennard 10]

thanks!

 

L.

[Guest carra]

you need the skin on a duck , to pluck a duck you just need to take the bird into the shed hang it up by the feet and start plucking then once you have done that you then gut ! cut a hole round its ring peace and pull out the innards , then shringe of the wee bits of stuble with a blo torch or a lit roled up news paper , wash and then roast :thumbs-up:

Edited October 28, 2006 by carra

[Guest Jane Russell]

For a really crispy skin pierce all over with a fork and pour two kettles of boiling water over. Dry and preferably leave in a draught over night! Roast as normal. Works well on pork too if you like crackling that crackles!

 

Jane