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How to Pluck a Duck

Here is another way to begin preparing ducks for the table.

Equipment needed: a sturdy pair of kitchen or game shears, a knife a bucket of warm water, a bucket of cold water and one pound of paraffin wax.

At all steps in the process take care to avoid cutting yourself on the sharp edges of broken bones.

 

 

 

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Cut off wings as close to the wing joint as possible.

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Cut off the legs at the “knees”.

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Rough pluck the duck.

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It is not necessary to remove all the feathers and down. That’s what the paraffin is for. Be sure to remove the large tail feathers.

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Heat water until it is hot enough to melt the paraffin. Do not boil the water.

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Using the duck’s head as a handle, dunk the bird into the melted paraffin.

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Dunk the bird several times to ensure good coverage of the paraffin.

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Dunk the bird into cold water and

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10 let it sit for 5-10 minutes for the paraffin to harden.

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Peel the paraffin like an orange.

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All the down and remaining feathers will peel right off. Drop the peeled paraffin right back into the melted paraffin.

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All of the down and feathers have been removed.

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Cut off the head and tail. Remove the entrails.

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This bird is oven ready.