Modern hostesses seldom should pluck a bird, and a duck and even less so. Ready carcasses usually go on sale. But if in family there is a hunter, production needs to be prepared, so, it is necessary to master hard business of deplumation of ducks. Process this labor-consuming, not really fast, but as it will be pleasant to prepare something tasty for lunch.
It is required to you
- - metal basin;
- - linen bag;
- - iron;
- - knife;
- - torch;
- - flour.
Instruction
1. Deplumation of ducks is made in two ways: by method of prescalding and by a dry method. The easiest way is to put a duck in a big metal basin, to scald her hot water (70-80 degrees), to keep minutes 15 in water and to begin to pinch. At the same time water needs to be poured so that it got on feathers.
2. There is one more option, but not absolutely unusual. Wet a bag from linen fabric for 10-15 minutes in boiled water. Then take out, not strongly wring out and place in it a carcass.
3. Iron well warmed iron a bag with a duck. This process will take up to 10 minutes. After that take out a carcass of a duck from a bag and begin directly deplumation, it becomes manually. At first it is defeathered, and then I swelled. Begin to pluck a duck follows from a breast, gradually passing to a back and a neck. A lack of scalding is reddening of meat of a duck. It is necessary to start deplumation of a bird by a similar method in 4 hours after her slaughter.
4. At once to the ambassador of slaughter, so far a bird still warm, make deplumation by a dry method. For convenience sit down on a low chair and on knees put a game the head down. Near knees for down and a feather it is worth putting a box. To avoid injuries of skin, the feather and down need to be removed with care. The bird is plucked, as a rule, clean. If she is planned to be stored, then it is better to apply a dry way to deplumation.
5. After the end of defeathering and down a blunt knife remove fuzzes and stumps. To remove the remained small hairs and feathers, the bird's carcass can be singed. Before an opalivaniye skin needs to be straightened that on it there were no folds. Wings for this purpose need to be developed, a duck for paws and the head to stretch and scorch over a torch.
6. If the opalivaniye of a carcass is made on the smoking flame or it damp, rub a carcass with flour. Flour will absorb moisture, and the small hairs which remained after deplumation from skin will easily separate and will burn down. The soot together with flour will quickly wash off. It is necessary to Opalivat a carcass carefully not to injure skin and not to melt subcutaneous fat.