How to pinch a duck correctly

How to pluck a duck correctly and quickly is a matter of concern not only to the owners of poultry farms, but also to residents of cities. Today, the market provides an opportunity to purchase mallard feathers. Duck breast is an exquisite delicacy, however, to get it, you should work a little.

How to pluck a duck at home


Opinions on whether to pluck the carcass immediately after killing or wait until it cools completely differ. In any case, you can pluck the duck in two ways: dry and with preliminary scalding.

Most poultry farmers advise the plucking procedure as soon as the blood drains. Others believe that it is better to wait a couple of hours until the subcutaneous fat hardens: then the vegetation will be easier to pluck out and the skin will not tear. In general, how many people, so many opinions.

Dry pen cleansing option

How to pluck a duck at home using the dry method? First you need to lay the carcass on a large flat board. The plucking of ducks, like any other bird, begins with large feathers on the wings. The longest feathers should be removed along the growth line, down, on the contrary, against the line. The movements should be sharp and precise so that the pen can be pulled out at a time, but not injure the skin.

After removing all large feathers, a large number of small feathers and fluffs will remain. This vegetation is easily removed with a knife, pressing its dull side against the skin against the growth line. Then you need to grind the carcass, because all the hairs definitely will not work to pluck.

After manually plucking the duck, wipe it with flour to remove excess fluid and fat. You can singe it with straw, then it will acquire a unique aroma. If it is not possible to do this at home, then you can hold the carcass over the gas burner. The carcass that has been plucked and tarred should be thoroughly washed and wiped dry with a towel. In order for the bird to be stored for a long time, it is necessary to use the dry method of plucking.

Ducklings pluck harder. Their skin is still thin, and therefore, only the dry method is suitable for plucking them, the other methods injure the skin too much, and then the process of removing vegetation will become a painful torture. It is better to leave the young individual for a couple of hours, so that the body cools down, and then all the feathers will be easy to remove.

Pre-scalding option

Pinching the duck at home can be done by preliminary scalding, that is, the slaughtered duck is dropped into boiling water. First you need to heat the water to about 80 ° C, then you need to lower the carcass into the pan for a couple of minutes. After scalding, you must immediately begin the plucking procedure, while the body has not yet cooled.

The plucking of a duck by the hot method otherwise does not differ from the dry. The feathers are plucked in the same sequence: first large, then small and fluff. The last thing you need to pluck feathers from the legs. As in the previous method, after removing almost all the feathers, the carcass should be scorched.

Unlike the dry method, feathers cannot be used after scalding, they will have to be discarded. To perform the procedure, you can watch a video on how to properly pluck the duck at home. Moreover, today the Internet is simply full of all kinds of videos describing various ways.

Other methods

Hand plucking a duck is not as easy as it seems at first glance. Fortunately, we live in an age of advanced technology, when a plucking machine was invented a long time ago. How to quickly pluck a duck with a machine, you can also watch the video.

When the question arises of how to pluck an indole, many people think that this is nothing complicated, it is no different from the usual one. On the one hand, it is, but scalding methods are not suitable in this case. A suitable option is hot processing. For its implementation you will need:

  • linen bag;
  • hot water;
  • iron.

To pluck the turkey at home correctly, you should wet the bag in hot water and unscrew it. Put a bird inside. After tightening the bag tightly, you need to leave the bird in it for about 15 minutes, then iron the feathers through the burlap with an iron. After that, you can begin to pinch. Further, the procedure is completely identical to all the previous ones.

If you are thinking how to quickly pluck one or more ducks, you can use another express method. For it, you will need special nozzles and any rotating device (hammer or screwdriver). To get rid of feathers in this way, it’s better not only to install the drill on a flat, even surface, but also to fix it securely, then attach the nozzle - and the home-made picker is ready.

Such nozzles can be used both at home and on the hunt. The nozzle is relatively inexpensive, and saves a lot of time. However, it is better to deprive ducks of feathers using this method in the open air, since the procedure is accompanied by an unpleasant odor.

How not to lose valuable fluff

For the successful development of the economy, all processes must be debugged so that practically nothing is thrown away, but is used to the maximum. Duck is not only a delicacy, but also feathers, which can also be used to make pillows, jackets and other products, so it is important to know not only how to pluck the duck, but also how to preserve valuable feathers.

When the duck is plucked down for later use, they must first be washed well in water with washing powder. It’s best to soak them for a couple of hours. So it turns out to remove the unpleasant odor, dirt and residual fat, then you need to rinse the feathers several times already in clean water, carefully squeezing each time.

At the end, the fluff must be folded in a colander and squeezed well. After that, transfer it to a bag of gauze and hang to dry in a dry, ventilated area. The bag should be shaken periodically.


After the desired method has been selected and the bird has been prepared properly, you can proceed to cutting. To cut a duck, you need to perform actions in a clear sequence:

  • the neck is cut off first;
  • legs should be cut just above the heel joint;
  • the first wing phalanx should also be removed;
  • carefully make an incision at the bottom of the abdomen and remove the internal organs (it is worthwhile to show special scrupulousness, so that when you take offal, you do not crush the bile, otherwise there is a big risk of spoiling the whole carcass)

After all the manipulations, the carcass must be thoroughly washed under running water, but there is no need to get carried away, because the more duck is in the water, the less nutrients remain in the meat. In case something is not clear to you, you can always find the corresponding video on the Internet and dispel your doubts.

If the duck will not cook immediately, then it needs to be frozen. When the cooking process does not involve the use of the whole carcass, you should continue cutting. First of all, the duck is cut in half, the fillet is disconnected from the upper part, the wings are cut off along the joint, in the lower part along the femoral joint the hams are disconnected. All parts are laid out in sachets and stored until use.


If you are faced with the question of how to pluck ducks, experts offer various ways:

  • on dry;
  • rid of feathers, pre-filled with hot water;
  • get rid of feathers with a typewriter or nozzle;
  • remove vegetation by hot method, using a bag and an iron.

Duck is a very delicious delicacy, and if you need to quickly get rid of vegetation and cook it, then the most suitable option is an electric pinch machine. In order to protect yourself and avoid mistakes during the processing of the carcass, it is best to see how such a machine works on video. Quickly removing the feathers, you can begin to cut the bird.


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