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Plucking a Duck

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Pheasant I can understand, especially if it is going to be stewed.


But duck :no: There should be a law made about skinning Ducks lol, It would be such a waste :cry::no:


:notworthy: I totally agree, I skin pheasants and partridges but would never skin a duck :no:

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A mate of mine used to fatten a lot of poultry, two old women who lived in his village asked him to prepare a duck for them, it was the wrong time of year and by the time he had got done (it took him hours) the duck looked an absolute f*cking mess, He took it round to these old women and said he didnt want anything for it because of the state it was in, He was crazed when the said he shouldn't have bothered because the always skinned it anyway.

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Don't skin the ducks Jasp...that's where the flavour is!

Get some f*****g elbow grease into it man :tongue2:


One method I heard about was pouring boiling water on the bird after plucking! aparantly this opens the pours in the skin and they just about fall out but the skin gets tainted. I like my skin though on any bird when its crisped up in the oven, it keeps the meat moist and full of flavour.


Nice one Clancy giving the bird a full body wax has to work, is Parafin wax the same as candle wax :hmm:, my missus has plenty of large candles under the bed :tongue2:....


Might as well give the wax a try :thumbs: If you are going to scald the bird first before plucking get the water between

145 and 160 degrees Fahrenheit. Start at the low end of the spectrum and build up the heat if necessary. Too hot and it will cause the skin to rip off when pulling the feathers. Start with the wings and legs then the rest of the body when plucking. Re-dip the bird in the water if necessary.


If you want you can use a carpet needlel to poke holes all over in the skin. Don't hit the meat. Run the needle parallel with the body. This causes the excess fat to seep out as it roasts, thus basting it with its own fat. This crisps the skin nicely.



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