Duck death day as its been coined. We butchered a duck yesterday, it was our first time so it took a lot longer than we expected. The duck was about 7#s to start and dressed out at almost 4.5#s. What we learned it that ducks take forever to pluck and we need to research a little better where to make the killing cut (on the neck yes but I don't think we hit the right mark). Also you have to detach the windpipe and esophagus first before you start to eviscerate. Otherwise though we now know what to expect for next week when we take on the rest of the birds and we'll be better prepared.
Tonight on the menu is roast duck though. I'm pretty excited to get a taste of our hard work!
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