When it comes to a farm-raised meat bird, duck is the best! At least, that’s the general consensus ’round here. These birds forage well, are easy to raise and mature quickly. Their flavor is superior to both chicken and turkey. The best part is? Anyone can learn how to butcher a duck!
The Difficulty For Most Folks
The hangup for most folks is this: due to their tiny, downy feathers, waterfowl are difficult to pluck clean.
Some will skin their birds in attempt to skip feather removal, but I just can’t bring myself to it! A duck’s skin carries natural fats and a rich, golden flavor. It also keeps meat moist while baking.
Instead of taking the easy route, we choose to pluck by hand. And then? We address those wispy, downy feathers with a blow torch!
These videos will teach you how to butcher a duck from start to finish!
How to Butcher a Duck: Video 1
Because there was so much information to cover, we broke the butchering process up into not one, but two videos! In the first one, you’ll see exactly how we kill our birds, how we dip the carcasses for easier feather removal and how to pluck them clean.
How to Butcher a Duck: Part 2
In this video we walk you through the gutting process (amidst the buzzing hornets), chilling and washing carcasses, packaging and also, the final cleanup.