heritage duck butchering tips and tricks

Boondockers FarmHeritage Breed Butchering Tips and Tricks

Taking the extra males before breeding season.

Hanging them upside down and unrestricted allows for them to bleed easier.

Not cutting the esophagus allows for the heart to pump the blood out.

Holding the bill helps so they don’t try to constrict to stop the bleeding.

To ensure a humane death and timely processing, killing no more than 6 at a time, and scalding in the same order.

Scalding temp must be 160-170 degrees using a ½ cup of dawn soap allowing water to penetrate through oily feathers.Using the feet as handles and dunking the bird repeatedly, the bird is done when wing feathers come free.

Cooling immediately is necessary so the meat doesn’t continue to cook.

Plucking the ducks completely clean can be a chore.

The evisceration process begins with removing the oil gland.

Removing the feet at the joint.

Pulling the esophagus out.

Removing the gizzard and esophagus.

Removing intestines.

Removing liver, heart, lungs, kidney, and trachea.

Separating the bile duct from liver.

Rinsing thoroughly is important for a clean packaging job.

Putting the ducks into a bag for vacuum sealing.

Then vacuum sealing and refrigerating for 3 days before freezing.