General information

Slaughter ducks at home

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The hunter or the owner of the poultry inevitably faces the need to slaughter and process poultry. Here both the proper preparation and the conduct of the process itself are important, before starting which you need to know exactly how to chop duck correctly.

Preparing for the face of a duck

Bird slaughter is best carried out at two months of age. If the age of the duck is difficult to determine, it is necessary to focus on the plumage - the duckling is completely covered with feathers, but the flight feathers on the wings have not yet become stronger and not hardened. Missed time means additional romp with hemp, duck skin will be uneven, uneven.

Ducklings intended for meat, the last days are kept separately from the "breeding" birds. The craw and stomach should be empty: they stop feeding the ducks within 24 hours, deprive of water for 3 hours. Light day ducklings extended: the room should be lit the last day.

Place for slaughter

For the slaughter of poultry, if it takes place on an ongoing basis, it is desirable to equip the place. In the room or in the open air, iron (from any metal) cones are nailed to the wall, with a narrow end down.

The height of the cones corresponds to the average length of the bird, the diameter of the smaller cone should allow the bird to stick its head, and not be too wide so that the bird does not fight. A container for collecting blood is inserted under the cone. You can do in the floor sloping grooves for drainage.

How to score a duck

The bird is placed in a cone, the head is pushed into the hole. The neck is pulled out. The duck needs to cut the throat. The duck is a strong and enduring bird, so it is advisable to prepare for physical exertion or stock up on an assistant. Both the main carotid artery and the lateral collateral artery are cut as close as possible to the bird's head. After that, the carcass must be held and left for 5-10 minutes to drain all the blood.

Place for slaughtering ducks

Dry method

The dry method is suitable for freshly whipped poultry. A duck is plucked, starting from the breast, then the back of the duck, the wings, and the ponytail.

Large feathers are pulled out by hands and are folded into the pre-stored dry dishes. For this purpose, suitable basin or bucket with a wide neck. Small hairs are removed with a knife. The hairs are superimposed on the back side of the knife, pressed with a finger and jerked out in the direction against the growth of the hair.

Important: feathers are pulled out as accurately as possible. If you damage the skin, it will begin to stretch and tear, making it difficult for further processing.

After removing all the large and medium lengths of hairs and feathers, the carcass is rolled in flour and singed. Singing is carried out to remove fluff and duck cannon. The duck straightens out, the wings and legs unfold to the sides. The duck is brought to the burner, turned over evenly.

Important: when singing it is impossible to bring the carcass close to the flame, it can burn.

Scalding

Scalding is suitable for housewives who do not have the opportunity to do the slaughtered bird immediately. The method does not apply to poultry slaughtered less than 4 hours ago.

It requires the presence of a large pot in which you can immerse the whole carcass. The water in the pan is heated, but not brought to a boil. Boiling water can damage and deform the skin of the bird, resulting in a loss of neat appearance and difficulty in burning. 80 degrees is enough for plucking. The bird is soaked in hot water for a minute. Then the feathers are removed in a sequence of wings — tail — neck — breast — back — legs.

Warning: feathers easier to pull against growth.

After pulling out all the available feathers, the carcass is sprinkled with flour and scorched. Washed.

The disadvantage of this method is to change the color of the meat to red. The advantage is the possibility of processing a large number of birds at a convenient time, and not immediately after slaughter.

Scalding plucking

Hot plucking (with bag)

To remove feathers in the hot way, you will need a wide pocket, made of cloth (not synthetic), a pan, an iron, a basin with hot water.

  1. Boil the water in a saucepan.
  2. Soak the bag for 10-15 minutes in boiling water, carefully squeeze.
  3. The carcass is placed in the bag, the neck is tightly tied.
  4. The bag is placed in a basin with hot water for 5 minutes.
  5. The bag is taken out, the carcass is carefully ironed with a hot iron through the fabric.
  6. The carcass needs to be taken out, plucked.
  7. Roll in flour, singe. Rinse.

Important: The carcass will be hot. It is necessary to work carefully with a duck. There is a high chance of getting burned.

Bagging plucking

How to gut a duck

To start with a cleaver, you need to chop off the legs, they will not be useful. The head is cut off. A neck knife is incised with a knife, the goiter is separated from the surrounding neck muscles. Then the intestines are removed.

Important! It is necessary to observe maximum caution, to prevent the rupture of the intestine and the release of its contents into the abdominal cavity, otherwise the meat will get an unpleasant smell.

To remove the contents of the abdominal cavity on the belly of a bird, just above the tail, a longitudinal incision is made along the belly line with an average knife, and the inside of the bird is pulled out. Fat can also be removed. Pull out contents must be disassembled. The hostess will be useful:

Other insides are discarded. From the liver, the gallbladder and intrahepatic bile ducts are cut.

Important: if you damage the gallbladder, bile effusion will occur and the meat will get a bitter taste.

The stomach is cut, cleaned under running cold water. Lungs are taken from the cavity, the duck is well washed. The lungs may contain sand, which will fall into the duck's cavity, ruining the finished dish.

Next, the sebaceous glands are cut from the tail, which are located on either side of the end of the spine. Their removal is necessary - when cooking, the secret contained in the glands will spoil the meat. After processing, the carcass should be thoroughly rinsed, treated with soda and even rinsed.

How to cut a finished duck into portions

Before the start of the undressed mistress is determined that she will cook. The most economical option is a three-step approach to cutting a duck:

Thus, from one duck you can cook several dishes. Any frying is done on the fat (potatoes, cabbage, cracklings with onions for porridge, etc.). Extremely healthy duck meat is cooked second (goulash, pilaf, stewed cabbage with meat, etc.). Bones with leftover meat are used for boiling broth as a basis for soups (noodles, borsch, cabbage soup, etc.)

Fat is cut off with a carving knife. On the abdomen and back the fat can be cut off with the skin - it is thick and well melted. The skin from the neck, tail and goes to the fatty part.

Attention: By itself, the duck meat is not dry, subcutaneous fat will be enough to prepare any dish.

The neck and the wings are cut off (they go into the entire soup set), the legs (from them the meat is cut as close as possible to the bone). From the neck you need to remove the skin and fat, send it to the fatty part of the bird. Breast is cut. The meat is cut with a narrow knife from the shoulder of the skeleton, the lower part of the duck's belly.

For convenience, the skeleton of a duck is cut into several parts with a cleaver.

Attention: It is better to cut the bird by joints. It is better for a novice mistress not to rush and twist the limb of a bird in her hands, trying to determine where the joint is, and cut in that place.

Peking style

Peking chefs are famous for cutting duck into hundreds of small pieces. In Chinese cuisine, the bones are also a full part of the dish, but cutting a Peking duck requires cutting the meat and exposing the skeleton to the maximum without cutting it. Attention will need a sharp thin knife with a wide blade.

The cutting begins with the breast. A thin strip of skin with a layer of meat 0.5 cm thick is cut. Next, the meat is cut into small neat slices. After the breast is over, the duck leg breaks out of the hip joint, the meat is cut from the shoulder section and from the hip itself, then from the leg of the bird. The last are the wings. The operation is repeated on the other side. Ideally, the remains of the duck and completely cut meat.

Tips and tricks

Hot plucking methods are designed for poultry, which the hostess will cook immediately. Dry method of plucking involves long-term storage of meat. Frozen ducks, dry-plucked. To facilitate the task, you can purchase a special device for plucking birds.

For gutting and cutting a duck it is necessary to prepare several knives:

  • wide cleaver
  • narrow boning knife,
  • medium sized knife.

It is advisable to soak the wild duck caught in the hunt in water for several hours, during which time change the water. This is done to remove unpleasant odor - wild duck meat smells like mud.

The wings should be cut off at the first fold, the legs at a distance of 2 cm from the first joint, the head cut off, keeping the neck as close as possible.

How to carve a duck in the hunt

The process of cutting a wild duck in nature is not much different from the process of processing a domestic duck, except that it takes place in less comfortable conditions. The bird's throat is cut. It is convenient to hang the carcass on a branch, the blood flows to the ground. After exsanguination, feather cover is removed.

Singeing is performed over the flame of the fire, the soot on the duck is much greater than when using a gas burner. In rainy weather, you can use a tourist burner with fuel in the form of a dry fuel.

Warning: Going to hunt, it is better to grab the flour for sprinkling the carcass before scorching.

After singing it is necessary to gut the carcass. The carcass is washed in cold water. For a person who is constantly confronted with the need to process a duck, it is recommended to arrange a place for slaughtering in advance, to acquire and make the necessary equipment. Properly processed bird will be stored for a long time, will allow you to cook a lot of delicious and nutritious dishes.

Watch a detailed video about the bottom and subsequent butchering duck:

Duck meat is a worthy element of the family table, including holiday feasts. When plucking the carcass you need to be able to get rid of hard leftovers (the points from which the feather grows). Then cooked skin will please eaters softness.

Baked duck is often served on the holiday table

Do not throw away the feather and down; it will find application in the household and even in creative work. During cutting, remove the glands in the tail section. The sharp, specific smell of duck secrets will spoil the taste of the broth, as well as the meat itself. To cope with the task is difficult only for the first time. Further experience quickly accumulates, and the processing of the carcass is greatly simplified.

The second stage of butchering

So, consider how to cut the duck further. Here it is important to preserve the integrity of the tubular bones in order to preserve the beautiful appearance of the pieces and prevent small fragments from entering the dish. To do this, fingers grope the joints and make incisions in those places. First, the hams are disconnected with a cutting knife, grabbing the meat closer to the back. In the same way, the wings are separated, making cuts closer to the vertebra. Go to the sirloin. The duck is laid on its back and cut along the keel. Fillet can be divided into several parts. The ribs and tail are separated from the ridge with scissors. The sebaceous gland is removed in advance so as not to spoil the taste of meat during its preparation.

Thus, having separated all parts, we should have a spine with oily skin. The skin is separated and sent to the reflow along with the fat, the spine is set aside to prepare the broth.

Now that we are familiar with the process of plucking and how to carve a duck, consider what nutritional value this poultry represents.

Useful properties of domestic duck

The composition of the meat of this poultry includes a large amount of sodium, iron, copper and potassium. The meat is very nutritious and balanced. There are also vitamins in it. Great benefits to the human body brings duck fat. It contributes to its purification from carcinogenic substances. There are in it and enzymes that contribute to the regulation of metabolic processes. However, you should not eat duck meat in large quantities to those people who suffer from diseases of the stomach, pancreas and liver. In all other respects, the duck does not cause any harm to the human body, it can be safely eaten in large quantities.

On the basis of this product, many first courses are prepared: soups, pickle, hodgepodge, borscht, cabbage soup and so on. But because of the high fat content and calorie content, the duck is recommended to cook with vegetables and fruits. In this case, sour apples or sauerkraut are well suited. Large fatty birds are stuffed with cereals, fruits, berries or vegetables, mushrooms or nuts. Moreover, all these products can be used in various combinations, for example, they put cabbage with apples, and pasta with prunes. In any case, fantasy is where to roam!

Now that we have learned how to quickly pluck a duck and carve it, we can get down to business. There is nothing difficult in this, although the process itself is rather long and troublesome. But this can be quickly learned.

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